Vinny Clist’s amazing beef tartare recipe

Vinny Clist's Coppa Spuntino recipe

Vinny, an immigrant from the UK, began his career at a tiny seafood restaurant before working in French Alps chalets, an airstream food truck, and a local cooking school. He is currently the head chef at Brisbane's premier Coppa Spuntino Italian restaurant.


While working in the French Alps, I prepared this dinner. It's a really popular dish that reminds me of creating it for visitors when working in chalets there. Simply put, cooking for my husband is romantic and extremely oh-so-French!

4 portions


35 minutes to prepare.

10 minutes for cooking


Tartare's ingredients include:


  • 500g of tail fillet for the eye
  • Capers for dessert
  • Tbsp. of cornichons, chopped
  • Tbsp. of finely diced red onion, chopped
  • Sp dill for dessert
  • Tsp. of Worcestershire
  • Dessert tsp Dijon mustard
  • 2 yolks of eggs
  • Black salt
  • Micro chervil


Ingredients: red onions pickled


  • Rings cut from half a red onion
  • 50g White wine vinegar
  • 50g sugar
  • 50g water  

Toasting stuff:


  • Ideally, the ciabatta from yesterday
  • Three tablespoons of olive oil
  • A pinch of salt,  
  • A teaspoon of dried oregano


Step 1

The day before, make pickled red onions. In a saucepan, combine equal parts sugar, water, and vinegar; heat just until the sugar melts. Before adding the red onion rings and liquid to a container with a lid, let it cool just a little. Refrigerate for the night.


Step 2

Set the oven to 120C for heating. Slice the bread from yesterday, preferably ciabatta, very thinly, and place it on a baking sheet. Olive oil should be drizzled over the oregano and salt. For 10 to 15 minutes, bake.


Step 3

The third step is to cut the eye fillet into cubes. To preserve some texture, avoid mincing the meat too much; it should be slightly less than 12 centimetres broad.


Step 4 

Combine the eye fillet pieces, capers, cornichons, red onion cubes, dill, Worcestershire sauce, Dijon mustard, and one egg yolk in a large bowl.


Step 5 

The second egg yolk should be placed on top of the tartare mixture on the serving plate. Add black salt and micro chervil as a garnish.

Remember: A lean piece of meat is required for tartare; always purchase the cut from a reputable butcher.

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