With a dish as simple as steak Tartare, the highest quality ingredients are imperative to the quality of the dish. Here I use fresh shallots, nonpareil capers, a touch of mirin and zest from the oranges in the backyard. The beef I’m using is 100% Grassfed from Montana through Bos Creek. Usually I would not use ribeye in a tartare, but the Grassfed cuts are leaner and flavorful and work well. Add a little microgreens and that’s it, go get a bottle of cabernet. Or Two. 🙂
making something…capers, shallots, kosher salt, pepper, orange zest, mirin
Steak tartare 🙂