Using a sharp knife cut the Eye Fillet into 3mm cubes, set aside in a small mixing bowl.
Clean your board and knife and finely chop the cornichons, add these to the mixing bowl with the Eye Fillet.
To make the dressing for the tartare add the black garlic, sriracha, cornichon juice and extra virgin olive oil into a mortar and pestle and grind until a find paste is formed.
Add the black garlic mixture to the Eye Fillet and mix well using a fork. Season the tartare at this stage with salt and fresh cracked black pepper.
Meanwhile thinly slice the cucumber and the spring onions and set aside for garnish.
On a clean plate place the tartare mix down, top with thinly sliced spring onion and the cucumber rounds. Serve immediately.