On the (very) long list of items we would include for our last meal on Earth is beef tartare. Hands down, it’s our favorite way to enjoy steak. #ProTip: befriend a butcher! Because you are eating raw beef you want to make sure you are getting the freshest cut available. So we repeat, befriend your butcher and don’t be shy or you’ll miss out…

Hand Cut Beef Tartare

Yields a Sharable Appetizer for 2 (or not because when it’s this good, we don’t share)

  • 8 oz filet mignon
  • 1/4 tsp ground mustard
  • 1 tbsp minced capers
  • 1 tbsp minced shallot
  • 1/8 tsp salt
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • fresh cracked pepper to taste
  • shaved parmesan
  • microgreens
  • chives

With a very sharp knife, cube the filet as small as possible and then run your knife back over it until it is evenly minced.  Mince shallot and capers and add them to your mixing bowl with the meat.  Add ground mustard, olive oil, salt, pepper, and lemon juice. Stir until meat is evenly coated. Taste for any seasoning adjustments.  Add mixture to a ring mold and plate on desired serving dish. Garnish with shaved parmesan, microgreens, and chives. Devour.

If you want to make an appetizer tray for a party or are looking to make this more of a meal, spoon a tbsp of tartare onto crostini or a French baguette and garnish with parmesan, microgreens, and chives. See below: