Executive Chef Jon Buchanan of Third Coast Restaurant (thirdcoasthouston.com) agrees that it is important to use high-quality beef that is raised humanely and naturally—like they do at 44Farms. For an alternative to beef, Chef Buchanan suggests to try this recipe with Axis venison or bison!
Ingredients
SERVINGS: 6 Serving(s)
Steak Tartare
- 1 pound uncooked beef tenderloin, chopped
- ¼ cup shallots, diced
- 2 tablespoons capers, chopped
- ¼ cup Grana Padano cheese
- 1½ tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon truffle peelings (or ½ tablespoon truffle oil)
- ½ tablespoon chopped chervil
- ½ tablespoon chopped chives
- ½ tablespoon chopped tarragon
- ½ tablespoon chopped parsley
- 1 cup julienned watermelon radish
- 1 cup shiso microgreens
- 1 tablespoon extra-virgin olive oil
- 1 cup whole-grain mustard aioli (see recipe)
- Salt and pepper to taste
Whole-Grain Mustard Aioli
- 1 large garlic clove
- 1 cup mayonnaise
- Juice from ½ lemon
- 2 tablespoons whole-grain mustard
- Salt and pepper to taste
Preparation
Steak Tartare
In a chilled mixing bowl, add all ingredients except for watermelon radish, shiso and extravirgin olive oil. Fold ingredients together, season with salt and pepper, and then divide into 6 equal portions on 6 plates. Drizzle each plate with aioli, then pack each portion of tartare (chopped meat) into a ring mold and place in the center of each plate. Toss the watermelon radish with the shiso and place on top of the tartare and drizzle with the extra-virgin olive oil. Serve with crostini or toasted baguettes.
Whole-Grain Mustard Aioli
Combine all ingredients in food processor and mix until smooth. Put in a squeeze bottle and store in the refrigerator up to 1 week.
