Beef Tartare Recipe

Prep and Dice Beef

Place the ribeye cap in the freezer for 15–20 minutes until very firm but not frozen solid; this makes dicing easier. Using a sharp knife, trim any sinew and finely dice the beef into 1/8–1/4 inch cubes. Keep the diced beef cold in the refrigerator while you prepare other components.

Combine Base

In a chilled bowl, combine the finely minced shallot, chopped capers, diced cornichons and sliced chives. Add the diced beef to the bowl and gently fold to combine, keeping the mixture cold. Season very lightly with the finishing sea salt and the 1/4 tsp black pepper reserved for the beef (from the 'Sesame Tare' black pepper amount).

Finish with Egg Yolk

When ready to serve, make a shallow well in the tartare and nestle the raw egg yolk on top (or serve the yolk on the side). The yolk should be mixed into the beef by the diner or gently folded in by the cook to bind the mixture and add richness.

Whisk together light soy sauce, mirin, toasted sesame oil, rice vinegar, granulated sugar and freshly ground black pepper until sugar is fully dissolved. Taste and adjust: it should be savory with a mild sweet-sour balance and pronounced sesame aroma. Chill briefly. Add 1/2–1 tsp of this tare to the diced beef mixture and fold gently to coat evenly; reserve the remainder for plating drizzle.

Whisk together the milk and egg in a shallow dish until combined. Brush or quickly dip both sides of each thin bread slice into the egg mixture—do not saturate; you want a light coating. Heat a nonstick skillet over medium-low heat and add the butter. When it foams, add the bread slices and cook slowly until golden brown and crisp, about 1–2 minutes per side depending on thickness. Transfer to a wire rack to cool; while still warm, brush each crisp with a light film of black truffle oil and sprinkle with the 1/8 tsp fine salt. Break into pointed shards for plating.

Prepare Funyuns

Lightly crush the Funyuns in a sealed bag or bowl to produce varied-size pieces (not powdered). Keep some larger rings for visual interest.

Dress Greens

Toss microgreens or baby arugula with a whisper of the extra sesame oil and a tiny pinch of sea salt to dress them lightly.

To plate: form the tartare using a ring mold or by hand into neat mounds in the center of chilled plates. Drizzle reserved sesame tare around and lightly over the tartare. Place 2–3 truffle french toast crisps leaning into the tartare for height. Scatter crushed Funyuns around and over the top for texture. Finish with a small pile of dressed microgreens and a final tiny drizzle of sesame oil and a crack of fresh black pepper. Serve immediately so the crisps remain crisp and the beef stays cold.