1 tsp extra virgin olive oil, for frying plus 1½ tbsp for mixing
300g fillet steak
½ tsp flake salt
1 small brown onion, finely minced
2 cloves garlic, finely minced
1 tbsp brandy
¼ tsp smoked paprika
4 slices brown bread, crusts removed, halved into rectangles and toasted, to serve
30g butter, to serve
1 tbsp Vegemite, to serve (optional)
¼ cup finely minced chives, to serve
1 tsp Korean chilli powder, to serve
2 tbsp dijon mustard, to serve
1 Heat a heavy frypan over high heat and add the olive oil. Season the steak with salt and fry on all sides for just a few seconds, until seared. Chill in the fridge for 10 minutes.
2 Finely mince the steak with a sharp knife. Transfer to a bowl and mix through the onion, olive oil, garlic, brandy and paprika.
3 Toast the bread and spread with butter and a very fine scrape of vegemite. Top with the tartare mixture and scatter with chives and chilli powder. Serve with the dijon mustard.
Other countries might not have the same food preparation standards as Australia, so when travelling to exotic destinations make sure the meat is well cooked. Chat to your doctor before your trip about what precautions to take abroad.
The Carousel thanks Adam Liaw for this recipe