A coastal-luxe take on the classic French bistro dish, combining hand-cut prime beef with the rich, savoury sweetness of our Caramelized Black Garlic Paste and the aromatic depth of Black Garlic Extra Virgin Olive Oil.
Silky, glossy and intensely flavoursome, this elegant steak tartare allows the quality of the beef and the complex umami character of black garlic to shine. The truffle of the garlic world meets prime eye fillet.
SERVES: 4 as an entrée
PREPARATION TIME: 30 minutes
COOKING TIME: 5 minutes
DIFFICULTY: Moderate
INGREDIENTS
- 400g eye fillet or rump cap, very well trimmed
- 3 tablespoons Noosa Black Garlic - Caramelized Black Garlic Paste
- 1 shallot, finely diced
- 1 tablespoon baby capers, drained and roughly chopped
- 4 cornichons, finely diced
- 2 free-range egg yolks
- 2 tablespoons Noosa Black Garlic Extra Virgin Olive Oil, plus extra to finish
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Juice of ½ lemon
- 2 tablespoons finely snipped chives
- ½ teaspoon flaky sea salt, or to taste
- ½ teaspoon freshly cracked black pepper, or to taste
- 1 sourdough baguette, thinly sliced
METHOD
1. Chill the beef and bowl
Place the beef and a large mixing bowl in the freezer for approximately 15 minutes. The beef should be very cold and firm, but not frozen.
Keeping everything well chilled helps create the best texture and ensures the tartare remains cold throughout preparation.
2. Hand-cut the beef
Using a very sharp knife, slice the beef into thin strips and then cut it into a fine, even dice.
Avoid using a food processor, as hand-cutting preserves the beef’s silky texture and prevents it from becoming pasty. Return the diced beef to the refrigerator until required.
3. Prepare the black garlic base
Place the diced beef in the chilled mixing bowl. Add the Caramelized Black Garlic Paste, shallot, capers and cornichons.
Mix gently but thoroughly until the beef is evenly coated in the rich, glossy black garlic mixture.
4. Make the dressing
In a separate small bowl, whisk together the egg yolks, Noosa Black Garlic Extra Virgin Olive Oil, Dijon mustard, Worcestershire sauce and lemon juice until glossy and emulsified.
5. Combine and season
Gently fold the dressing and snipped chives through the beef mixture.
Season with flaky sea salt and freshly cracked black pepper, tasting as you go. The Caramelized Black Garlic Paste and Black Garlic Extra Virgin Olive Oil already contribute plenty of savoury-sweet depth, so less salt may be required than in a traditional steak tartare.
Keep the tartare refrigerated while preparing the baguette.
6. Toast the baguette
Arrange the baguette slices on a baking tray and toast under a hot grill until golden and crisp.
Alternatively, toast the slices in a dry frying pan over medium heat.
7. Plate and serve
Using a ring mould, divide the tartare between serving plates. Alternatively, shape it into quenelles using two spoons.
Finish with a drizzle of Noosa Black Garlic Extra Virgin Olive Oil and a final crack of black pepper. Serve immediately with the warm sourdough toasts.
SERVING SUGGESTION
For an elegant tasting-event canapé, serve small portions of the tartare in individual tasting spoons. Garnish each serving with a baby caper, micro chives and a drop of Black Garlic Extra Virgin Olive Oil.
Pair with a crisp Margaret River Chardonnay or a dry Provençal-style rosé.
RECIPE NOTES
Source the freshest, highest-quality beef available and ask your butcher to trim it on the day you intend to serve it. Steak tartare should be prepared immediately before serving and kept properly refrigerated at all times.
As this recipe contains raw beef and raw egg yolk, it may not be suitable for pregnant people, young children, older people or anyone with a compromised immune system. Pasteurised egg yolks may be used where available.
Reserve a little additional Black Garlic Extra Virgin Olive Oil for finishing the plate. Its deep colour and glossy texture create a beautiful restaurant-style presentation.