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


  • 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.



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.


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.


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


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).


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


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.