CAFFE FERNET Australian Steak Tartare With Artichoke Fritti, Capers and Brown Anchovy Aioli
- Prep time 30Min
- Cook time 20Min
- Technique Raw
- Meat Beef
- Cut Striploin
- Serves 2
Steak Tartare topped with Artichoke Fritti, with Capers and Brown Anchovy Aioli
Ingredients
3 pieces Artichoke
½ Lemon
300 ml Canola Oil for frying
10 gm Salted Anchovies, soaked in milk for 30 minutes and drained
30 gm Mayonnaise
150 gm Australian Striploin or any other prime cuts like Tenderloin
1 pinch Salt
1 pinch Black Pepper, grounded
20 gm Fennel Bulb with outer layers removed, diced
10 gm Red Onion, thinly sliced and shocked in ice water
3 gm Italian Parsley, chopped
10 gm Capers in brine, roughly chopped
5 ml Extra Virgin Olive Oil
10 gm Parmesan Cheese, finely grated
Method
-
Cut off about an inch of the top and an inch off the fibrous stem of the artichoke, slice in half lengthwise and thinly slice with a mandolin. Submerge the sliced artichoke in the cold lemon water.
-
Gently drop the artichokes into heated canola oil (about 160°C) and fry until golden brown before removing and sprinkling with salt.
-
Grind salted anchovies till fine and add the mayonnaise. Continue grinding till the mixture is smooth.
-
Remove excess fat and any tough fibrous tissue from the beef loin and dice it.
-
Season the diced beef with salt and pepper. Add the diced fennel, shaved onion, chopped parsley, chopped capers, olive oil and anchovy aioli. Mix well and taste. Adjust seasoning according to personal liking.
-
Serve on plate with fried artichokes on the steak tartare, followed by grated Parmesan to finish.
Recipe Tip
- After dicing, place the beef into a bowl set over a larger bowl with crushed ice. It is important to keep the beef chilled at all times.
CHEF DAVID DEMONSTRATES HOW YOU CAN RECREATE YOUR OWN TABLEXPERIENCE AT HOME IN THIS SIMPLE RECIPE VIDEO.
