Your cart is empty
Your shopping cart is empty, click below to continue shopping.Continue Shopping
Being a raw meat dish, you should only the use the highest quality, grass fed beef you can find – from your most trusted butcher – for the dish. And if you’re using the finest meat, why would you choose anything other than the finest ingredients to mix with it.
Prepare the meat by trimming any fat and sinew from the edges. Slice the steak thinly, then dice each slice until you have a coarse mince.
Stir the salt, pepper, Dijon mustard and Worcestershire sauce through the meat mix until it begins to emulsify (it should start to stick together a little).
Either add the anchovies, capers, cornichons, shallots, chives and parsley and stir until combined, or serve the meat mix as is with the additional ingredients on the side for each diner to add as they like.
Spoon the mix onto a plate, using a metal ring or large cookie cutter to hold it in a perfect circle (optional). Use the back of a spoon to make a gentle divot in the top of the meat mix and carefully lay the fresh yolk into it.
Serve immediately with the slices of toasted baguette.
This recipe is one of over 130 in Boronia Kitchen, Simon Sandall’s inspiring journey from humble beginnings to award winning su...
Veggie dishes can sometimes be designated to the lower end of the dining table hierarchy, especially when competing with a sat...
The Lucky Taco food truck has been serving up fresh, authentic and delicious Mexican inspired food in New Zealand for 10 year...