Steak tartare, vanilla mayo, brioche

Pre-heat the oven to 180°C

Thinly slice 150g tenderloin into strips, then in small cubes. Season with salt and pepper, mix with 2 tbsp olive oil, 1/2 minced shallot and 1 tsp hacked capers.

Mix 2 tbsp mayonaise with the seeds of 1/2 vanilla bean, transfer to a piping bag. 

Cut a brioche in 2 cm slices, then into 9x3,5 cm soldiers, brush with olive oil

Put in the hot oven for about 10 mins, till nicely toasted

Serve as shown, with mustard cress

(Recipe by Janneke Philippi in Delicious Magazine)

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