Beef Tartare Recipe

Prepare the beef

Trim any sinew or fat from the beef and place on a cutting board. Using a sharp knife, finely dice the beef into small even cubes (about 1/8–1/4 inch). Keep the diced beef cold by placing it briefly in the refrigerator while you prepare other components.

Combine flavorings

In a medium bowl combine minced shallot, chopped capers, diced cornichons, chopped parsley, Dijon mustard, Worcestershire sauce, olive oil, lemon juice, salt and pepper. Stir until evenly mixed.

Mix tartare

Add the chilled diced beef to the bowl with the dressing. Gently fold with a spoon until thoroughly coated but not mushy—mix just until homogeneous. Taste and adjust seasoning with more salt, pepper or lemon if needed. Keep chilled until plating.

Plate with egg yolk

When ready to serve, portion the tartare into 4 equal servings (about 2 oz each). Make a shallow well on top of each portion and place an egg yolk or spoon the yolk on top. Drizzle a few drops of sunflower oil if desired.

Spread the cooled cooked Carolina Gold rice on a sheet tray and break up any clumps so grains are loose and separate. Pat dry with paper towels if surface is damp.

Heat sunflower oil in a medium nonstick skillet over medium-high heat until shimmering but not smoking (about 350°F if using a thermometer). Add the rice in an even layer—do not overcrowd; you can do this in batches. Press the rice lightly with a spatula.

Allow the rice to fry undisturbed for 3–5 minutes until the bottom becomes deep golden and crisp. Stir or flip sections to crisp more evenly and continue frying until most grains are toasted and crispy, about 6–8 minutes total. Remove with a slotted spoon and drain on paper towels. Immediately season with kosher salt and smoked paprika (if using). Keep warm or at room temperature until plating.

Trim the stems of the okra pods and pat dry. Toss the pods with 1 tsp olive oil and 1/4 tsp kosher salt to coat.

Heat a small nonstick skillet over medium-high heat. Sear the okra whole, turning occasionally, until blistered and slightly charred on multiple sides, about 6–8 minutes total depending on size. Remove from heat and finish with 1/2 tsp lemon juice. Slice on a bias if you prefer bite-sized pieces for plating.

Toast sunflower seeds in a dry skillet over medium heat until fragrant and just beginning to color, about 2–3 minutes. Roughly chop and set aside.

To assemble each plate: place a ring or mold in the center if you want a neat tower. Spoon about 2–3 tablespoons of crispy Carolina Gold rice to create a crisp base (or scatter crisps artfully). Spoon 2 oz of prepared beef tartare on top of or beside the rice. Arrange 2 halved or whole charred okra pods alongside the tartare. Sprinkle toasted sunflower seeds and microgreens over the tartare for texture and visual contrast. Drizzle a scant 1/4 tsp sunflower oil around plate for sheen and flavor. Finish with a light grind of black pepper and an extra pinch of flaky salt if desired.

Serve immediately so the rice remains crisp and the beef is chilled; advise diners to break the egg yolk into the tartare and mix before eating.