French Steak Tartar on Melba toast
meatLovers
| Prep-time | Bake-time | |
|---|---|---|
| 15 min | 15 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- Ingredients for the Melba Toast:
- 1 piece of baguettes 5 x 155g
- 1 tsp Maldon sea salt flakes 250g
- 2 tbsp Chorio Olive Oil Koroneiki variety 1L
- 2-3 sprigs of chopped Alion rosemary 30g
- Ingredients for the Tartar:
- 460g Black Angus Steak Fillet of Ireland
- 1 tbsp Dijon mustard 200g
- 2 tbsp Alion spring onion 150g finely chopped
- 1 tbsp anchovy fillet in olive oil 75g finely chopped
- 1 tbsp pickled cucumbers 370ml finely chopped
- 1 tbsp parsley finely chopped
- 1 tbsp Develey mayonnaise 500ml
- 2 tbsp Worcestershire sauce
- 1 tbsp Tapasco
- 1 tsp Maldon sea salt flakes 250g
METHOD
1.Cut the baguette into thin slices and place them on a baking tray or grill.
2.Drizzle with olive oil, season with salt and sprinkle the chopped rosemary on top.
3.Bake in a preheated oven at 160°C for 15-20 minutes until golden brown and crispy.
4.Remove from the oven and set aside to cool.
5.Finely chop the beef fillet into very small pieces and place in a large bowl, then add mustard, shallot, anchovies, capers, pickled cucumber, parsley, mayonnaise, Worcestershire sauce, Tabasco and salt.
6.Using a fork, mix well until all the ingredients are blended.
7.Serve over crusty slices of bread.
Enjoy!
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