Gimlet's steak tartare - Melbourne Food and Wine Festival
www.melbournefoodandwine.com.au
As in, Gimlet Gimlet? Yes. Here’s how to make Flinders Lane’s most decadent tartare, in all its capery, mustardy, anchovy-draped fabulousness.
Ingredients
- 200g beef rump or striploin
- 6 cornichons
- A small handful of flat-leaf parsley
- 1 tablespoon salted capers, rinsed
- 1 small golden shallot
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 1 teaspoon Worcestershire sauce
- 50ml light olive oil
- 1 teaspoon tomato sauce
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- Tabasco sauce, to taste
- 2 anchovy fillets
- Chives, finely chopped, to serve
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