Beef tartare with anchovy, caper and Kewpie dressing

Great sharing dish for friends and whānau

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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.

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Ingredients

For the beef
  • 500g Quality Mark beef eye fillet

    finely diced
  • 2 Tbsp capers

    finely chopped, plus 1 Tbsp brine
  • 1 small jar anchovy fillet

    finely chopped, reserve the oil
  • 4 gherkins

    finely diced
  • flat-leaf parsley

    finely chopped
For the tartare dressing
  • ½ cup Kewpie mayoi

  • 3 Tbsp Worcestershire sauce

  • 2 tsp hot sauce

    Kaitāia Fire is best
  • salt and pepper

    to taste
To serve
  • handful microgreens

    to garnish
  • egg yolk

    optional, one per serve
  • sourdough

    freshly toasted

Method

1

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.

2

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.

3

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.

4

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.

5

Want more zing? Add an extra dash of caper brine or hot sauce. Want more umami? Add a touch more anchovy oil.

6

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.

Energy988kJ (236 kcal)
Protein16.7g
Total Fat16.6g
Saturated Fat3.6g
Carbohydrate5.0g
Dietary Fibre0.5g
Sodium1003mg
Iron2.3mg
Zinc1.8mg
Vitamin B122.2µg