Brix Steak Tartare Recipe

Chill and prep beef

Place the beef in the freezer for 15–20 minutes until very firm but not frozen solid — this makes it easier to slice cleanly.

Using a very sharp knife, trim any fat or sinew, then slice the chilled beef into thin strips and then into small dice. Continue dicing until you have a fine, even mince. Transfer to a chilled bowl.

Add the finely minced shallot, diced cornichons, chopped capers, and chopped parsley to the bowl with the beef and gently fold to combine.

In a small bowl, whisk together the whole grain mustard, Worcestershire sauce, Calabrian chili paste, olive oil, lemon juice, salt and pepper until emulsified.

Pour the dressing over the minced beef and fold gently until evenly coated. Taste and adjust seasoning — add more salt, pepper, lemon or Calabrian chili to preference. Keep chilled until plating (do not leave at room temperature for more than 30 minutes).

Just before serving, fold in one egg yolk per two servings (for this recipe add both yolks) to add silkiness. Reserve a little of the mustard or chili for topping if desired.

Preheat oven to 400°F (200°C). Arrange bread slices on a baking sheet in a single layer.

Brush each slice lightly with the melted butter and a drizzle of olive oil, sprinkle with a pinch of fine sea salt. Bake for 6–8 minutes, flipping halfway, until golden and crisp.

Remove crostini from oven and while still warm, rub the cut side of the halved garlic clove over each slice to infuse a subtle garlic flavor. Set aside to cool slightly.

Using a 2.5–3 inch ring mold or by hand, portion approximately 3 oz (about 85 g) of tartare per serving and place in center of each plate on a slight mound.

Gently spoon 1 tablespoon of domestic caviar onto the top center of each tartare portion. If you prefer a restrained presentation, place caviar on the side on one crostini.

Arrange 3–4 crostini alongside each tartare portion. Drizzle a few drops (about 1/8 tsp) of extra-virgin olive oil over the tartare and scatter microgreens around for brightness.

Finish with a small dollop of reserved whole grain mustard or a tiny smear of Calabrian chili on one crostini for an accent. Serve immediately so beef remains chilled and crostini stay crisp.