Easy steak tartare.
Steak tartare is the easiest fancy dish you'll ever make! No stove, no oven — just really good beef, a punchy sauce, and a little knife work. It looks like it came out of a French bistro. The sauce gets its kick from a few squirts of Osmo Magic Sauce, and it's seasoned with Osmo Flakey White Sea Salt and fresh cracked pepper.
- Serves
- 2
Used in this recipe.
Method
Step 01
Chill the beef
Toss the beef tenderloin into the freezer for 15 minutes. Firm, cold beef is so much easier to cut into neat little cubes.
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Step 02
Mix the sauce with Osmo Magic Sauce
While that firms up, make the sauce: mix the Dijon, vinegar, capers, cornichons, shallot, Magic Sauce, Worcestershire, and olive oil.
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Step 03
Season and taste the sauce
Season with salt and pepper, and taste. Adjust until it's tangy, a little spicy, and makes you want another bite.
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Step 04
Dice the beef evenly
Grab the cold beef and chop it into small, even cubes. Even is the key — that's what gives you the perfect texture.
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Step 05
Dress the beef and add lemon zest
Right before serving, combine as much sauce as you like with the beef, add the lemon zest, and mix lightly. Don't dress it ahead of time or the acid starts to cook the meat!
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Step 06
Plate the tartare
Pack the tartare into a ring mold in the center of the plate, then lift the ring off. Top with chopped chives and a raw egg yolk, and add a stack of homemade potato chips on the side for scooping. Restaurant-level, at home!
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Notes
