Beef tartare with anchovy, caper and Kewpie dressing
Great sharing dish for friends and whānau
Serves
6 - 8
Prep Time
45 mins
Cook Time
0 mins
This is one for the flavour chasers. It’s rich, salty, and satisfying, with silky New Zealand beef at the centre. The anchovy and caper mix adds real depth, while the Kewpie dressing pulls everything together with creamy goodness. It’s impressive without being difficult, and makes an ideal starter or party plate.
Perfect with toasted sourdough or a crisp cracker, but our favourite is kūmara crisps.
This recipe was created by talented foodie, Raukura Huata.
Ingredients
500g Quality Mark beef eye fillet
finely diced2 Tbsp capers
finely chopped, plus 1 Tbsp brine1 small jar anchovy fillet
finely chopped, reserve the oil4 gherkins
finely dicedflat-leaf parsley
finely chopped
½ cup Kewpie mayoi
3 Tbsp Worcestershire sauce
2 tsp hot sauce
Kaitāia Fire is bestsalt and pepper
to taste
handful microgreens
to garnishegg yolk
optional, one per servesourdough
freshly toasted
Method
Use a very sharp knife to finely dice the eye fillet into small cubes. Tip: chill your knife and bowl before starting to keep the beef cold and avoid mincing to retain texture. Set aside in the fridge.
In a large chilled bowl, mix together the chopped capers, anchovies, gherkins, and parsley. Reserve the brine from the capers and oil from the anchovies to use in the dressing.
In a separate bowl, combine the Kewpie mayo, worcestershire sauce, Kaitāia Fire hot sauce. Add the caper brine and anchovy oil for an added umami kick. Adjust heat and acidity to your taste.
Fold the tartare dressing into the base. Gradually add in the diced beef, folding through until evenly combined. Season to taste with salt and pepper.
Want more zing? Add an extra dash of caper brine or hot sauce. Want more umami? Add a touch more anchovy oil.
Garnish with microgreens or chopped parsley, and top with an egg yolk if serving traditionally. Serve with sourdough, crostini or kūmara chips.
Nutrition Information per Serving (113g)
This nutrition analysis is based on 8 serves and doesn't include the egg yolk, micro greens or sourdough to serve.