Toast Cannibale

Classic toast topped with finely chopped raw beef, a smooth, mildly spicy dressing and a fresh garnish of shallot, gherkin and capers. The name toast kannibaal playfully refers to the use of raw beef and is related to the French bistro classic toast cannibale. Perfect as a starter or cut into small pieces to serve with drinks.

Serves: 4
Preparation: approx. 15 minutes
Cooking: 10–15 minutes
Total time: approx. 30 minutes

Ingredients

• 400 g fresh beef (preferably steak or beef fillet), well chilled
• 1 tablespoon mild olive oil
• Salt
• Freshly ground black pepper
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar (or to taste)
• A few drops of Tabasco
• A few drops of Worcestershire sauce
• Salt
• Freshly ground black pepper
• 1 small shallot
• 4 small gherkins
• 2 tablespoons capers, drained
• 4 slices of sturdy wholemeal bread
• A small bunch of cress or a small handful of alfalfa sprouts

Preparation

• Using a sharp knife, cut the well-chilled beef first into thin slices, then into strips and then into small cubes.
• If desired, chop a little finer until you have a nice, evenly cut tartare.
• Cover and place in the fridge.
• Peel the shallot and finely chop it as much as possible.
• Cut the gherkins into small cubes.
• Roughly chop the drained capers.
• If necessary, briefly rinse the cress or alfalfa and drain well.
• Place the slices of wholemeal bread on a rack or baking tray, so you can toast them directly just before assembling.

Method

1. Put the mayonnaise, Dijon mustard and white wine vinegar in a bowl.
2. Stir until smooth to make an even sauce.
3. Add a few drops of Tabasco and Worcestershire sauce.
4. Season with a pinch of salt and some freshly ground black pepper.
5. Taste and adjust the acidity and heat if needed.
6. If the dressing is very thick, add a few drops of water until it becomes a little looser, but still creamy.
7. Remove the finely chopped tartare from the fridge.
8. Mix the meat with the mild olive oil.
9. Season with salt and freshly ground black pepper.
10. Taste a small amount (work cleanly and carefully) and adjust the seasoning if needed.
11. Keep chilled until ready to assemble.
12. Toast the slices of wholemeal bread in a toaster or under the grill until golden and crisp.
13. If you want a neat presentation, cut off the crusts.
14. Divide the tartare into four equal portions.
15. Spread a generous layer of tartare over each slice of toasted bread and smooth evenly.
16. Spoon a little dressing onto each toast and carefully spread it over the top of the tartare.
17. Sprinkle with the finely chopped shallot, the diced gherkin and the roughly chopped capers.
18. Cut each toast into four equal pieces for small bites, or leave the slices whole as a starter.
19. Arrange the toast on a serving platter or divide among plates.
20. Garnish with sprigs of cress or alfalfa just before serving.
21. Serve immediately, so the bread stays crisp and the tartare remains nicely chilled.