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
Method
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.