Grass Fed Steak Tartare Recipe

Prepare the beef

Place the grass-fed beef tenderloin into the freezer for 20–30 minutes to firm slightly — this makes it easier to slice cleanly. Using a very sharp knife, remove any silver skin and sinew, then cut the beef into thin strips and then into small dice (about 3–4 mm/1/8–3/16 in). Keep the diced beef chilled in the refrigerator until ready to mix.

Prep mix-ins

Finely mince the shallot and place it in a small bowl; sprinkle with a pinch of salt and let sit for 2–3 minutes, then blot excess moisture with paper towel. Finely dice the cornichons and roughly chop the capers if large. Finely chop the parsley.

Combine

In a chilled mixing bowl combine the diced beef, minced shallot, capers, cornichons and parsley. Add the Dijon mustard, Worcestershire sauce, 1 tsp extra-virgin olive oil, the fresh lemon juice and gently fold together with a rubber spatula or fork. Season with sea salt and freshly ground black pepper; taste and adjust seasoning as needed. For food-safety preference, you may fold in the egg yolk at this stage or serve it on top for the diner to mix in.

Finish

If combining the yolk, make a small well in the center of the tartare mound and drop the egg yolk in, then stir lightly so the yolk coats but does not liquefy entirely. Drizzle the final 1 tsp good-quality olive oil over the mixture to add silkiness. Keep chilled until plating; do not sit at room temperature for more than 30 minutes.

Using a vegetable peeler or microplane, shave the 24-month Parmigiano-Reggiano into thin slivers or fine shavings. Reserve a few larger shards for presentation. Sprinkle the cheese over the plated tartare and garnish with microgreens or snipped chives. If the egg yolk was served on top, nestle the cheese shards beside it.

Mandoline and rinse

Using a mandoline set with a gaufrette (waffle) blade or a small crinkle/waffle cutter, slice the peeled russet potatoes into thin gaufrette slices (about 1.2–1.5 mm). As you slice, place the slices into a bowl of cold water and swish to remove excess starch for 2–3 minutes. Drain and lay out single layers on clean kitchen towels or paper towels; pat thoroughly dry.

Heat oil

In a heavy-bottomed pot or deep fryer, heat the neutral frying oil to 350°F (175°C). If you do not have a thermometer, test with one chip — it should sizzle immediately but not brown in under 10–15 seconds.

Fry in batches

Fry the gaufrette slices in small batches (do not overcrowd) for 1–2 minutes per batch, turning as needed, until they are crisp and a light golden color. Use a spider or slotted spoon to remove chips and transfer to a wire rack or paper towels to drain. Immediately season with fine sea salt while still hot.

Cool and plate

Allow chips to cool for a minute or two to become fully crisp. Arrange gaufrette chips alongside the tartare as a crisp vessel for scooping. Optionally, reserve a few broken pieces to sprinkle on top for texture contrast.