Story: Matt Moran’s Beef Tartare
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.
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
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.
For more information, head to: