Rockwall’s Classic Steak Tartare.

Rockwall’s Head Chef Nick Garth shares his tips & recipe for mastering a perfect pasture raised Tasmanian steak tartare.

Rockwall’s steak tartare celebrates the purity of Tasmanian ingredients, combined simply & elegantly to ensure the perfect balance of flavours.

Rockwall Head Chef Nick Garth shares his tips and recipe for creating the perfect steak tartare.

Whether you are a seasoned tartare enthusiast or a first-timer, a trip to Rockwall Restaurant is a must to explore the flavors of this exquisite dish.

What is Steak Tartare?

Steak tartare consists of finely chopped raw beef, seasoned with a variety of ingredients, often served with a raw egg yolk on top. The dish is typically accompanied by condiments like capers, onions, and seasoning such as Worcestershire sauce or mustard. Each ingredient plays a role to enhance the flavor of the beef.

Quality is Key

Rockwall Head Chef - Nick Garth, sources premium pasture raised Tasmanian Cape Grim beef - “We select cut’s of Cape Grim rump cap, it strike’s the perfect balance of fat marbling for rich flavour as well as a great tender texture.”

The Preparation

Free range Tasmanian egg yolk is emulsified with Dijon mustard & olive oil, seasoned with salt & pepper.

Chilled diced Cape Grim rump beef is added and stirred vigourously for a minute to enhance the texture of the dish.

Classic tartare garnishes are added - cornichons, capers, Tasmanian shallots & chives.

Liberal dashes of Worchestershire, Tabasco, ketchup & lemon juice.

All well mixed & shaped evenly within a stainless steel ring on a serving plate, garnished with chopped chives & anchovies.

At Rockwall the team serve steak tartare with shoestring fries or crusty ciabatta. The addition of a leafy green peach, parmesan & roquette salad works perfectly.

Rockwall’s Steak Tartare Recipe

INGREDIENTS METHOD

100g beef rump cap

1.5 tsp salted capers

1 tbs finely chopped fresh chives

half tsp chopped shallot

1.5 tsp Dijon mustard

1 egg yolk

1 tsp Worchestershire sauce

1 tbs lemon juice

1 tsp tomato ketchup

Salt & freshly ground black pepper to taste

GARNISH

1 anchovie fillet

Fresh chopped chives

TO SERVE

Shoestring Fries or sliced ciabatta, vinaigrette dressed leafy green salad.

1- Dice chilled rump into 3mm pieces and place in a mixing bowl. Set aside in the fridge.

2- Finely dice cornichons, capers and shallot

3- Finely chop chives

4- Combine mustard, egg yolk and Worcestershire sauce, lemon juice, ketchup & tabasco in a small bowl. Season with a little salt and black pepper. Using a small whisk, vigorously whisk while drizzling the oil into the bowl to emulsify.

5- Add the beef and stir well with a spoon to combine. Continue for 1 minute to develop the texture of the dish.

6- Add cornichon, chives, capers and shallot and mix to combine.

7- Place a stainless-steel ring onto a serving plate and spoon in the tartare mixture evenly.

8- Remove the stainless-steel ring, place the anchovy across the top garnish with finely chopped chives.

9- Serve with shoestring fries, sliced ciabatta & a dressed leafy green saled.

Wine to Match Steak Tartare

Select wines with bright acidity and lower tannins to complement the raw, tangy, and savory profile of the steak tartare.

Rockwall recommend pairing their steak tartare with a light red, such as Bream Creek Pinot Noir, where the earthy, red fruit & bright acidity work well with capers and cornichons.