Grass-Fed Steak Tartare

What better way to enjoy the clean, beefy flavor profile of New Zealand grass-fed beef than a tartare? Finely chopping the beef by hand ensures a delicate texture and a shallot, caper and lemon dressing enhances rather than overpowers.

Wine Pairings: Barbera d’Alba from Italy or Poulsard from Jura

Ingredients

  • 4 oz Grass-Fed Beef Ribeye Steak
  • 1 t fresh Lemon Juice
  • 1 Quail Egg
  • 1 t Capers, well rinsed
  • 1 T diced Shallot
  • ½ t of minced Garlic
  • 1 t Mustard
  • 1 ½ t Extra Virgin Olive Oil
  • Salt to Taste
  • Optional: Baguette slices, herb oil and/or Hawaiian black sea salt for garnish.

Instructions

1

Trim off any large pieces of fat and any silver skin from the beef. Using a very sharp knife, carefully cut the meat into the smallest pieces possible without turning it into a paste.

2

Stir together the capers, mustard, garlic, olive oil and lemon juice. Store the beef and dressing in separate, covered bowls in your refrigerator until it’s almost time to serve them.

3

Just before serving, gently stir the beef and dressing together. Taste and add salt as necessary.

4

Put the tartare on a plate or in a bowl. For a fancier presentation, pack the tartare into a ring mold or round cookie cutter (then remove the mold).

5

Separate the quail egg yolk from the white and top the tartare with the yolk.

6

Serve (with baguette pieces, herb oil and/or finishing salt if desired).

Note: The USDA does not recommend the consumption of raw meat, particularly by young children, the elderly, or others with weakened immune systems.