Beef Tenderloin Tartare with Anchovy-Cornichon Vinaigrette

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This more refined tartare layers prime tenderloin with pickled red onion and an assertive vinaigrette of anchovy, capers and cornichons.

Serves: 4 people

Preparation time: 60 min

Ingredients

• Beef tenderloin, finely chopped – 500 g
• Red onion, finely chopped – 1
• Water – 60 ml
• Sugar – 50 g
• Rice vinegar – 60 ml
• Salt – 1 1/2 tsp
• Anchovy fillets, chopped – 4
• Capers, chopped – 1/4 cup
• Cornichons, chopped – 1/4 cup
• Extra virgin olive oil – 1/4 cup
• Black pepper – to taste

Method

STEP 1
Quick-pickle the red onion with water, sugar, vinegar and salt, then let it stand until it softens and turns bright.
STEP 2
Make the vinaigrette by mixing anchovy, capers, cornichons, a portion of the pickled onion and the olive oil. Taste it before the beef goes in because this dressing leads the whole dish.
STEP 3
Fold the chopped tenderloin through just enough vinaigrette to coat it lightly. Keep the rest for spooning over at the end.
STEP 4
Plate the tartare cold and finish with a little extra vinaigrette and some of the pickled onion for contrast.