Beer tartare condiments like cornichons are often served on the side, but mixing them in gives the flavours a chance to settle together.
1 kg beef eye fillet, cut into 5mm dice
80 gm golden shallots, peeled and very finely chopped
50 gm small salted capers, rinsed and drained
35 gm cornichons, finely chopped
2 tbsp Dijon mustard, plus extra to serve
1 tbsp tomato sauce
2 tsp brandy
1 tsp Worcestershire sauce
8 anchovy fillets, finely chopped
2 egg yolks
Tabasco, to taste
6 ciabatta slices (about ½cm thick)
olive oil, for brushing
coarsely chopped parsley, to serve
- Combine ingredients except ciabatta, olive oil and parsley in a large bowl, mix well, season to taste with sea salt and freshly ground black pepper and set aside to come to room temperature (around 1 hour).
- Meanwhile, preheat oven to 180C. Brush both sides of ciabatta slices with olive oil, then bake on an oven tray, turning once, until golden brown (7-8 minutes). Cool briefly.
- Pile tartare onto toasts, scatter with parsley and serve with Dijon mustard.