Kerwee Kiwami 8+ Steak Tartare

February 2, 2021

Recipes

Tartare

• Kerwee Kiwmai Rost biff portion (small dice)
• 2 tsp capers, diced
• 2 tsp cornichons, finely diced
• 1 tsp red shallot, finely diced
• Olsson’s Grey Mineral Salt, to taste
• Ground black pepper, to taste
• Tabasco, 3-5 drops or personal preference

Dressing

• 800g tomato ketchup
• 100g Worcestershire sauce
• 100g Dijon mustard

Garnish

• Yarra Valley Caviar
• Chives, finely chopped

Misc

• Crackers / crostini

Method

1. Ensure meat is defrosted the day before use.
2. Mix all dressing ingredients in a bowl and set aside.
3. Cut the meat into thin strips (against the grain) and then again to create small cubes (dice).
4. In the same bowl, add the cornichons, capers, shallots, tabasco, salt and pepper and mix gently until combined. Add two tablespoons of the dressing into the bowl, and stir until combined. Add more dressing as desired.
5. Using a round food mold, heap the meat and dressing mixture in the middle to create a circular mountain of tartare. Carefully remove the mould, and finish with a teaspoon of Yarra Valley Caviar on top with a sprinkle of chives.
6. Serve immediately alongside a side of crackers or crostini.