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Harvey Beef, Beef Tartare

Story: Harvey Beef, Beef Tartare
Airdate: Ep 7, 9 June 2019
Presenter: Russell Blaikie

Russell uses top quality Harvey Beef Fillet in this delicious Beef Tartare recipe.

Ingredients: (serves 4)

  • 250 grams Harvey Beef Eye Fillet steak, shopped finely
  • 4 cornichons (little gherkins) finely chopped
  • 2 tsp capers, finely chopped
  • 2 shallots finely chopped
  • Few drops tabasco sauce
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire sauce
  • 3 eggs
  • Sea salt and freshly ground black pepper
  • 2 Manjimup Royal Blue Potatoes
  • 500ml Oil for frying
  • 100 gm West Australian pecorino cheese


  • First make your potato crisps:
  • Slice potatoes on a mandolin, 2mm thick a bit thicker than a 5-cent piece.
  • Place in a bowl and cover with water, wash and drain well.
  • Make sure the potatoes have drained and have no residual water on them, or the oil will spit!
  • Heat oil in a deep heavy saucepan, to about 180C.
  • Carefully place a few potato chips in at a time, cook until they are golden, remove and place onto kitchen paper.
  • Repeat until all cooked, season with a little salt and reserve at room temperature.
  • Place the chopped beef, cornichons, capers, shallots, tabasco, Dijon Mustard & Worcestershire sauce into a large bowl.
  • Add two egg yolks, season and mix well.
  • Spoon onto your serving plate, grate pecorino cheese over the top and, making a small indent in the middle, place the 3rd egg yolk.
  • Eat immediately with potato crisps.


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