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Matt Moran’s Beef Tartare

Story: Matt Moran’s Beef Tartare
Episode: 1
Presenter: Georgia Moore/ Matt Moran
Air Date: 11 April 2021

Georgia joins special guest Matt Moran as he cooks up a storm in the kitchen using local WA produce.

  • Sustainably raised in the pristine natural environment of WA, Harvey Beef uses sustainable farming methods to ensure consistently high-quality beef from paddock to plate.
  • Harvey Beef has been supplying Western Australian beef for over 100 years. From humble beginnings in 1919, Harvey Beef is now owned by a sixth-generation WA farming family.
  • Harvey Beef has specially selected groups of local cattle farmers who share their commitment to outstanding quality, exceptional taste and sustainability from paddock to plate.
  • Harvey Beef’s range of retail products are simple to cook and delicious to eat, including premium cuts, pre-marinated products, sausages and burgers.


For the 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
Black pepper

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, chopped baby cucumber and parsley and mix well, season to taste with salt and pepper.
Served with crostini or lavash.

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