Caesar-Style Beef Tartare Tartlet

Cook Time 45 minutes

Servings makes 10 tartlets

Ingredients

10 x 5 cm savoury shortcrust tart shells (approx.) 

300g beef fillet, sinew removed, trimmed and diced into 5 mm pieces

1 French shallots, finely diced 

1 tbsp baby capers, drained

4 cornichon, finely chopped

¼ cup finely chopped parsley 

¼ cup finely chopped tarragon, plus extra to garnish

Chervil, to garnish 

Salt and pepper

Dressing

4-6 good quality anchovies

1 small garlic clove, freshly minced 

1 heaped tbsp Dijon mustard

2 egg yolks

400ml safflower oil  

100g parmesan, finely grated

1 tsp Worcestershire sauce

1 tbsp apple cider vinegar

A dash of tabasco

Method

For the dressing, place the anchovies, garlic, mustard and eggs into the jug of a stick blender. Blitz then very gradually add the oil to form a thick emulsion. Season with the parmesan, Worcestershire, vinegar and tabasco.

In a separate bowl, combine the chilled diced beef, shallots, capers, cornichon, parsley and tarragon. Season with salt and pepper. Add half of the dressing mix and taste. Add more accordingly. Mix together so all the beef and the ingredients are combined evenly.

Place about a tablespoon of beef tartare that has been quenelled into the tart shells. Garnish with chervil or micro parsley and extra tarragon.