Eye Fillet Steak Tartare
It’s time to put your funny feelings toward raw egg or steak aside and try the absolute delicacy that is an eye fillet steak tartare.
We promise that stepping out of your comfort zone to give this recipe a go, will be well worth it.
Creamy, salty and luxuriously tender, this recipe utilises premium grass-fed eye fillet steak, free-range eggs and a gourmet array of sauces and garnishes to create a dish you won’t soon forget.
Another element of this dish you’re bound to love amid the dry heat of Melbourne’s summer is that there’s no cooking involved!
As this dish quickly makes its way into your rotation as a family favourite, you can wave goodbye to sweaty nights spent slaving over the stove.
Let’s get down to the only prep you’ll need for this dish… dice, sauce, mix and enjoy!
Ingredients
- 500 grams of premium eye fillet steak
- 4 free-range eggs
- 1 red onion
- 4 cloves of fresh garlic
- 1 large handful of parsley
- 4 cornichons
- 2 tablespoons of baby capers
- Mayonnaise
- Worcestershire Sauce
- Dijon Mustard
- Tabasco
- Salt & Pepper
Cooking Method
- Cut eye fillet steak into small cubes.
- Divide steak into four even piles.
- Place one pile into a ramekin, press down lightly with a spoon until the steak takes the shape of the ramekin and then flip the ramekin onto a plate.
- Create a small well in the centre of the mound of steak.
- Repeat steps 3 & 4, for all four piles of steak (you should be left with four mounds of steak with wells in the centre, each on its own individual plate).
- Separate four egg yolks, from the white and place the yolk in the centre of each mound of steak.
- Finely dice all garnishes and herbs, divide up evenly and place around each mound of steak.
- Add sauces and, salt and pepper to taste.
