Steak Tartare from Angus & Bon

Featuring hand-cut eye fillet, a smoky nduja emulsion and crisp matchstick potatoes, this dish balances richness, texture and spice in every bite. 

Serves 4 

BBQ Spice 

Ingredients 

• 10g smoked paprika 
• 4g mustard powder 
• 8g cumin 
• 4g garlic powder 
• 10g caster sugar 
• Salt, to taste 

Method 
Combine all ingredients in a small bowl and mix well. Set aside. 

Matchstick Potatoes 

Ingredients 

• 2 Russet potatoes, peeled 

Method 
Using a mandoline if possible, cut the potatoes into very fine julienne strips. Rinse thoroughly in warm water to remove excess starch, then pat dry. Heat oil to 160°C and fry the potatoes until golden and crisp. Drain and season generously with the BBQ spice mixture. 

Nduja Emulsion 

Ingredients 

• 60g mayonnaise 
• 16g Dijon mustard 
• 20g nduja 

Method 
Combine all ingredients and blend using a hand blender until smooth and fully incorporated. 

To Assemble 

Ingredients 

• 320g eye fillet, finely diced 
• ⅓ bunch chives, finely sliced 
• 30g cornichons, finely sliced 
• 8g parsley (approximately ¼ bunch), finely chopped 
• Lemon juice, to taste 
• Salt, to taste 
• 95g nduja emulsion 

Method 
In a bowl, gently combine the diced eye fillet with the chives, cornichons, parsley and nduja emulsion. Season with lemon juice and salt to taste, mixing carefully to maintain the texture of the beef. 

To serve, spoon the steak tartare onto serving plates and top generously with the crispy matchstick potatoes. Serve immediately. 

https://www.angusandbon.com.au/  
168 Greville Street, Prahran 
@angusandbon