Hand-chopped Dry Aged Prime Steak Tartare* Recipe

Prepare the Steak

Finely chop the dry aged prime steak using a sharp knife until it reaches a tartare consistency. Place in a bowl.

Mix Ingredients

Add the chopped shallots, capers, Dijon mustard, Worcestershire sauce, salt, and black pepper to the chopped steak. Mix thoroughly to combine.

Plate the Tartare

Spoon the steak mixture onto a serving plate, forming a small mound. Create a small well in the center for the quail eggs.

Add Quail Eggs

Carefully crack the quail eggs and place one egg yolk in the well of the tartare on each serving.

Garnish and Serve

Drizzle truffle aioli around the tartare, sprinkle grated Parmigiano-Reggiano on top, and serve with buttered brioche on the side.