Hand-chopped Dry Aged Steak Tartare* Recipe
quail egg / truffle aioli / reggiano / buttered brioche
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Steak Tartare
Finely chop the dry aged steak with a sharp knife into small cubes. Transfer to a mixing bowl.
- 2
Mix Ingredients
Add capers, Dijon mustard, Worcestershire sauce, fresh parsley, salt, and black pepper to the chopped steak. Mix gently to combine.
- 3
Plate the Tartare
Divide the steak mixture onto serving plates, forming a small mound.
- 4
- 5
Garnish
Drizzle truffle aioli over the tartare and sprinkle grated Parmigiano-Reggiano cheese on top.
- 6
Serve with Brioche
Serve alongside toasted buttered brioche slices for spreading.
