Steak Tartare by Chef Alfiya
April 16, 2025 • 0 comments
Steak Tartare, commonly referred to as Beef Tartare, is a traditional French delicacy made with finely minced raw beef, enhanced with seasonings like shallots, capers, cornichons, and egg yolk. For those interested in sustainable choices, Patches of Earth provides the freshest non-GMO, free-range, beyond organic, pasture-raised eggs sourced from Joel Salatin's farm in Virginia's beautiful Shenandoah Valley.
- Prep Time:
- Servings: 3
Ingredients
- (1/2 lb.) Angus beef tenderloin, top round, eye of round, top sirloin
- (1 oz.) Capers
- (1 oz.) Shallots
- (1.5 oz.) Olive Oil
- (1 oz.) Pickles/Cornichons
- (1 oz. (or to taste)) Egg Sauce
- Grilled Baguette
- Sliced Radish (for garnish)
- (Eg. Frisee, arugula, microgreens, chives, parsley, etc.) Greens (for garnish)
- (To taste) Ground Black Pepper
- (To taste) Salt
Directions
- Cut the beef into very small cubes. Finely chop the shallots, pickles, and capers. Highly recommend cutting the beef partially frozen!
- Combine all chopped ingredients and add salt, pepper, and egg sauce. Add a splash of olive oil. Grill the baguette or broil in the oven for 1-2 minutes, or simply toast.
- Arrange the beef tartare on a plate. Add slices of radish, any greens on top, and the baguette next to it.
- Enjoy!
For the Egg Sauce:
1 ea egg yolk
1 oz mayonnaise
1 Tbsp sriracha sauce
Instructions:
- Mix all ingredients well.
