How to Make Steak Tartare | Potluck Video

raw beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Turkey offers a leaner option, while ground beef is more accessible.

egg yolk

🥗Healthier: avocado

💰Cheaper: egg white

Avocado provides creaminess without cholesterol, while egg white is a cheaper alternative.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives offer similar brininess, while pickles are often less expensive.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: balsamic vinegar

Soy sauce is lower in calories, and balsamic vinegar can be more affordable.

Cut the tenderloin steak into thick slices, approximately a quarter inch thick.

Square off the steak and then dice it into small pieces for texture.

Chop a little parsley and chives, and prepare oil-cured anchovies instead of salt-cured for a mellower flavor.

Add diced Vidalia onion and a seven peppercorn blend called Pi pav for seasoning.

Season the mixture with kosher salt and Maldon sea salt for texture.

Combine the steak with a mixture of red Tabasco, mustard oil, Dijon mustard, and extra virgin olive oil, weighing out 74 grams of meat to 10 grams of liquid.

Ensure each piece of steak is covered in the liquid mixture, keeping the steak pieces large enough to recognize.

Prepare potato sheets as a garnish instead of traditional potato chips.

Use scraps from dry aged steak to create a 'mop' by rendering them in a roasting pan.

Drizzle the mop over the steak tartare mixture to enhance the dry aged flavor.

Add parsley and celery leaves for additional herbaceous flavor.

Poach an egg yolk in the mop at 140°F to mimic a raw egg yolk, allowing it to absorb the dry aged flavor.

Arrange the potato chips in a nest and place the poached egg yolk on top.

Finish the dish with a sprinkle of Maldon sea salt and additional Pi pav pepper blend before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens