Steak Tartare Recipe • Well Seasoned Minced Beef! - Episode 369

egg yolk

🥗Healthier: avocado

💰Cheaper: egg substitute

Avocado adds creaminess while being healthier.

beef tenderloin

🥗Healthier: lean ground turkey

💰Cheaper: ground beef

Ground beef is more affordable and still offers a similar texture.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Yellow mustard is less expensive but still adds tang.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: balsamic vinegar

Balsamic vinegar provides a similar depth of flavor.

In a small bowl, add grapeseed oil, a heaping tablespoon of Dijon mustard, chopped capers (rinsed and drained), a little bit of cognac, Worcestershire sauce, hot sauce, ground sea salt, and freshly ground black pepper.

Whisk the dressing very well and set aside, tasting and adjusting seasoning as needed.

Place beef tenderloin in the freezer for 30 to 40 minutes to make it easier to cut into small pieces.

Remove the beef from the freezer and cut it into small pieces, removing any connective tissues or fat.

For grinding, chill the grinder tools in the fridge for an hour before use to keep the meat cold during grinding.

Grind the beef using a coarse grinding plate to maintain some texture.

In a mixing bowl, add the ground beef, egg yolk, finely chopped shallots, and fresh chopped parsley.

Pour in about 2/3 of the dressing and stir until the ingredients are very well blended.

Chill the mixture for 30 to 60 minutes to allow the flavors to develop.

Place the meat in a round mold to serve, accompanied by a side of Dijon mustard and crostinis.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens