Beef Tartare by Frank Camorra
Beef Tartare by Frank Camorra

Beef Tartare by Frank Camorra


Beef Tartare:

250g beef strip loin, trimmed and cut into very small dice
4 Tbs very finely chopped red onion
2 pinches of Spanish sweet smoked paprika
1 Tbs finely diced cornichons (pickled cucumbers)
1 tsp extra virgin olive oil
1 tsp chopped flat leaf parsley
Sea salt flakes
Few drops of tabasco, to taste

Potato Crisps with Lemon Salt:

2 large potatoes (variety of your choice), peeled
Sunflower oil for frying
Finely grated zest of 1 lemon
1 tsp caster sugar


Beef Tartare:

Place the beef, onion, tabasco sauce, paprika, cornichons, extra virgin olive oil, parsley and sea salt in a bowl and mix thoroughly.

Serve in a bowl with a sprinkle of sea salt flakes, a drizzle of olive oil and serve with potato crisps.

Potato Crisps with Lemon Salt:

To make the lemon salt, combine the lemon zest and sugar on a baking tray lined with baking paper and dry in a fan forced oven on 60 C overnight. Add the fine sea salt and store until needed.

Cut the potatoes length ways into 1mm thick slices. Soak the potatoes in cold water for 10 minutes to remove the starch. Drain and pat dry completely.

Deep-fry the potato slices at 170 C in batches, for 2 minutes turning regularly, until golden. Drain on paper towel and season with the lemon salt.


If you prefer, tenderloin would also work well with this recipe. When choosing the cut of meat for tartare it is important to pick the freshest cut. If you are unsure your local butcher will be able to advise.

Cook the lemon zest until the zest feels like desiccated coconut and crumbles easily.

Credits: Frank Camorra and Australian Beef

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