Beast Tartar Recipe

Prepare the beef

Keep the beef well chilled (briefly freeze 15–20 minutes if needed) and trim away any fat, sinew or silver skin. Using a very sharp knife, finely dice the beef into small 3–4 mm pieces. Place diced beef into a chilled bowl and keep refrigerated while you prepare other components.

Mince aromatics and mix-ins

Finely mince the shallot, chop the capers and cornichons, and finely chop the parsley. Add all three to the chilled bowl with the diced beef and gently fold to combine.

If serving with an egg yolk: separate the yolk from the white and keep yolk whole and chilled until plating.

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, grated garlic, gochujang (if using), honey (or mirin), lemongrass paste (if using), and the prepared Ken's Asian-style secret sauce. Taste and adjust balance — it should be savory-umami forward with a touch of acid and a hint of sweetness. The dressing should be concentrated; you will use it sparingly so the beef remains delicate.

Reserve about half the dressing to toss with the beef and hold the rest to drizzle at plating if desired.

Add about 1 to 1 1/2 teaspoons of the prepared dressing to the bowl with the diced beef and mix gently with a rubber spatula or spoon until evenly coated. Taste and add salt and pepper in small increments (start with a pinch of each). If the mixture needs more brightness, add up to 1/4 teaspoon additional rice vinegar or a few drops of lemon juice. Remember: you can always add more dressing, but don't over-sauce the beef.

Stir in the finely sliced scallion and most of the toasted sesame seeds, reserving a pinch for garnish.

Using a ring mold (about 2.5–3 inches) or by free-hand, portion the beef tartar onto chilled serving plates: about 3–4 ounces (85–115 g) per serving. Press lightly to form an even mound.

If using, nestle the raw egg yolk on top of each tartar mound just before serving. Sprinkle remaining sesame seeds and microgreens or baby arugula around the tartar. Drizzle any reserved dressing sparingly around the plate for a flavor accent.

Serve immediately with toasted baguette slices or crisp wonton chips. Provide a small spoon or spreader for guests to combine the yolk into the beef if using.

Food safety note: because this is raw beef and optionally raw egg, use only the freshest high-quality ingredients, keep everything chilled, and consume promptly.