Name: Alla Wolf-Tasker’s tartare of Brooklands British White beef with pickled shallot
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 - 6
Ingredients: 200 gm day-old sourdough baguette; 1 tbsp extra-virgin olive oil; 3 quail eggs; Seasonal herbs and flowers, to serve; Pickled shallot; 125 ml rice wine vinegar; 150 gm caster sugar; 1 banana shallot, thinly sliced into rings; Beef tartare; 300 gm British White beef topside; 1 tbsp finely chopped chives; ½ banana shallot, very finely chopped; 30 gm cornichons, finely chopped; 30 ml extra-virgin olive oil; 1 heaped tsp Dijon mustard; 1 tbsp baby capers, finely chopped; Dressing; 200 ml herb oil (see [yabby recipe](https://www.gourmettraveller.com.au/recipes/chefs-recipes/yabbies-cucumber-19191|target="_blank")); 40 ml Worcestershire sauce; 5 drops Tabasco; 3 gm salt

“Eat a little less meat and go for the good stuff, with animals you know are not only well cared for but also grass fed,” says Alla Wolf-Tasker.

Ingredients

200 gm day-old sourdough baguette

1 tbsp extra-virgin olive oil

3 quail eggs

Seasonal herbs and flowers, to serve

Pickled shallot

125 ml rice wine vinegar

150 gm caster sugar

1 banana shallot, thinly sliced into rings

Beef tartare

300 gm British White beef topside

1 tbsp finely chopped chives

½ banana shallot, very finely chopped

30 gm cornichons, finely chopped

30 ml extra-virgin olive oil

1 heaped tsp Dijon mustard

1 tbsp baby capers, finely chopped

Dressing

200 ml herb oil (see [yabby recipe](https://www.gourmettraveller.com.au/recipes/chefs-recipes/yabbies-cucumber-19191|target="_blank"))

40 ml Worcestershire sauce

5 drops Tabasco

3 gm salt

Method

1.For pickled shallot, place shallot in a heatproof bowl. Combine 175 ml water, vinegar and sugar in a small saucepan and bring to the boil then pour over shallot and set aside to cool.

2.For bread crisps, preheat oven to 180°C. Slice bread as thinly as possible to 2mm-thick. Place slices on a large oven tray lined with baking paper, then brush with oil and season to taste. Top with a sheet of baking paper and another tray to keep slices flat and bake until light golden (8-10 minutes). Set aside to cool then store in an airtight container.

3.For beef tartare, cut beef into 5mm dice then combine with remaining ingredients in a bowl, season to taste, mix well then cover directly with plastic wrap to prevent oxidisation.

4.For dressing, combine ingredients in a bowl.

5.Cook quail eggs in a small saucepan of boiling water until medium soft-boiled (2 minutes 20 seconds). Refresh in iced water. When completely cool, carefully peel. (If eggs are difficult to peel, place in a bowl of water with 10 per cent vinegar and leave for a few minutes. This will soften the shell, making peeling easier.)

6.To serve, spoon tartare onto a plate. Top with drained pickled shallot and quail eggs then drizzle with dressing and top with herbs and flowers. Serve with crisps.

Alla Wolf-Tasker

Styling by Lee Blaylock Food Stylist

Lee Blaylock is a distinguished Melbourne-based food and prop stylist with an impressive tenure spanning over 18 years in the industry. Her culinary journey began as a professional chef, a passion nurtured during cherished childhood moments spent podding peas with her Nana, fishing with her Popa, and savouring fresh strawberries on white bread for breakfast. But perhaps her ultimate weakness lies in ice-cream — lots of it. Lee's artistic flair has graced the pages of publications such as Gourmet Traveller, Country Style and Coles Magazine. Her expertise extends to contributing to notable cookbooks published by Murdoch Books, Hardie Grant, Penguin, and Pan Macmillan. These collaborations feature esteemed chefs and personalities, including Andrew McConnell, Troy Wheeler of Meatsmith, Rosheen Kaul, Dave Verheul, Jo Barrett, Matt Stone, Lune Croissanterie’s Kate Reid, George Calombaris, Stephanie Alexander, Analiese Gregory, Tobie Puttock, Benjamin Cooper of Chin Chin, Michael James, Emelia Jackson, Luke Hines, Matt Preston, and many more. Lee also extends her expertise to advertising campaigns, collaborating with renowned brands such as Chandon, Coles, Kitchen Warehouse, Peters Drumstick, Sirena Tuna, Mainland Cheese, Brown Brothers, Tupperware, De Bortoli, Mad Mex, Cobram Estate, Kettle Chips, and numerous others. Her creative vision and meticulous attention to detail bring these campaigns to life, capturing the essence of each brand with authenticity and flair.

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Ingredients

Method

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