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Eva’s beef tartare

Eva’s beef tartare

Preparation time
10 mins + 5 hours freezing for the porcini crumble
Cooking time
20 mins


For the tartare

400g beef sirloin, diced

½ red onion, minced

30g baby capers, roughly chopped

Extra virgin olive oil

Sea salt

Freshly ground black pepper

To serve

Peanut oil for frying

Outside leaves 1 cabbage, blanched and dried at room temperature

Outside leaves 1 radicchio, blanched and dried at room temperature

1 medium parsnip, peeled into long, thin strips

4 pickled onions, cut in half and broken into ‘cups’

Tapioca flour

Mushroom puree

500g oyster mushrooms finely sliced

100g porcini mushrooms soaked in 

100ml water, chopped

20g butter

Porcini crumble 

300g all-purpose flour

85g confectioner’s sugar

180g ground dried porcini mushrooms

390g softened butter

1 teaspoon sea salt

20g freeze dried white vinegar powder (or finely ground salt & vinegar chips) 


For the tartare

1. For the tartare: Combine the beef, minced red onion and baby capers, season with extra virgin olive oil, sea salt & fresh black pepper.

2. To serve: Heat a pan over medium heat and fry the cabbage and radicchio leaves until crisp (or deep fry them). Dredge the parsnip and pickled onions in tapioca flour and fry in the same pan, keep warm.

3. Place a small amount of mushroom puree on each plate.

4. Place a heaped tablespoon of beef tartare onto top and crumble over porcini crumble.

5. Scatter with fried leaves, onions, parsnips, dust with vinegar powder, if using. Serve.

For the porcini crumble

1. To make the crumble, sift the flour and mix all the dry ingredients together. Add butter and combine with your hands to form dough. Put porcini dough in plastic wrap and roll into a cylinder and freeze for about five hours. Once the dough has frozen, remove from plastic wrap and grate the dough on a box grater over a non-stick sheet pan. 

2. Bake at 170ºC for 6 minutes.

For the mushroom puree

1. Sweat the oyster mushroom in butter until softened and cooked, add the chopped porcini and deglaze with a little of the soaking liquid, puree, pass and chill.

Wine match: Pinot Noir, Nero d’Avola or Grenache


Preparation time
10 mins + 5 hours freezing for the porcini crumble
Cooking time
20 mins