Matt Moran’s Harvey Beef Tartare
350g lean beef (you can use tenderloin, sirloin or rump)
50ml olive oil
20ml Worcestershire sauce
2 tsp Dijon mustard
1 tsp tabasco
30g eschalot, peeled and finely diced
10g flat leaf parsley, finely chopped
30g pickled baby cucumbers or cornichon, finely diced
30g capers, chopped
Sea salt flakes
To make the tartare dressing, in a small mixing bowl combine the olive oil, Worcestershire sauce, mustard and tabasco, mix well until all combined.
Using a sharp knife, trim all fat and sinew from the beef, finely dice the beef (note: always ensure your beef is completely chilled before cutting).
In a medium size mixing bowl, place the diced beef, tartare dressing, chopped capers, eschalot, chopped baby cucumber and parsley and mix well. Season to taste with salt and pepper.
Served with crostini or lavosh.