Big 'm' Tartare Recipe

Prep the beef

Chill the trimmed angus eye round in the coldest part of the refrigerator for at least 30 minutes (or 15 minutes in the freezer) so it is firm for clean slicing. Using a very sharp knife, cut the beef into thin strips, then into small even dice (about 1/8–1/4 inch). Keep the diced beef chilled while you prepare other components.

Season and combine

In a chilled bowl, gently combine the diced beef with 1 tsp sea salt and 1 tsp freshly ground black pepper. Fold in 2 tbsp finely minced shallot, 2 tbsp chopped capers, and 2 tbsp chopped flat-leaf parsley. Taste for seasoning and adjust salt/pepper sparingly (be mindful of the capers and sauce salt).

Finish with egg yolk

At service time, form portions using a ring mold or shape by hand. Make a small indentation on top of each portion and place one fresh egg yolk (or half a yolk if making more portions) on each tartare portion. Drizzle 1 tsp extra-virgin olive oil over the top and a squeeze of the lemon wedge if desired.

Make quick pickles at least 30 minutes before serving (can be made up to 3 days ahead). Combine 1 cup white wine vinegar, 1 cup water, 2 tbsp granulated sugar, 1 tsp kosher salt, 1 tsp mustard seeds and 1 tsp black peppercorns in a small saucepan. Bring to a simmer to dissolve sugar and salt, then remove from heat and allow to cool slightly.

Place 1 cup thinly sliced mini cucumbers into a jar or bowl with 2 sprigs fresh dill if using. Pour the warm pickling liquid over the cucumbers so they are fully submerged. Let cool to room temperature, then refrigerate for at least 30 minutes. Drain before using and reserve a few slices for garnish.

Whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp rice vinegar, 1/2 tsp soy sauce, 1/4 tsp sesame oil, 1/4 tsp hot sauce (optional) and 1 tsp fresh lemon juice until smooth. Taste and adjust acidity or salt as needed. Refrigerate until service.

Toast 1 tbsp sesame seeds in a small dry skillet over medium heat until golden and aromatic, about 1–2 minutes, shaking the pan; remove and cool.

House-made potato chips (if making fresh)

Heat 2–3 inches of neutral oil (vegetable or peanut) in a heavy pot to 350°F / 175°C. Using a mandoline, slice 2 medium russet potatoes very thinly, then rinse slices in cold water and dry thoroughly on paper towels. Fry in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels, season immediately with flaky salt, and let cool. You should yield approximately 3 cups chips.

Alternatively, use high-quality store-made kettle chips if short on time.

Place a ring mold (about 3–3.5 inch diameter) in the center of each chilled plate. Spoon a generous portion of the seasoned tartare into the ring, pressing gently to compact. Remove the ring carefully to keep a clean shape.

Drizzle 1–2 tsp of secret sauce around or over the tartare as desired. Arrange a few house pickles slices beside or on top of the tartare for brightness. Sprinkle toasted sesame seeds over the top and tuck a small handful (about 1/4–1/2 cup) of potato chips against the tartare for crunch.

Garnish with microgreens or baby arugula if using. Serve immediately so chips remain crisp and egg yolk is still cool.