Dry Aged Steak Tartare* Recipe
squid ink krupuk, hot mustard aioli, Indonesian bitter bean, fresh herbs, cured yolk*, fermented Fresno chili salt
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Ingredients
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Steak Tartare
Method
Preparation
Prepare the Beef
Finely dice the dry aged beef tenderloin using a sharp knife. Ensure the meat is cold for easier handling.
Mix Ingredients
In a bowl, combine the diced beef with chopped fresh herbs, Indonesian bitter beans, and fermented Fresno chili salt. Mix gently to combine.
Plate the Tartare
Spoon the beef mixture onto a serving plate, creating a small mound. Make a small indentation in the center of the tartare.
Add Cured Yolk
Gently place the cured egg yolk into the indentation on top of the tartare.
Serve with Krupuk
Serve the tartare with a side of squid ink krupuk and hot mustard aioli for dipping.