Teres Major Steak Tartare

Sarah MickeyAll Recipes, Beef Recipes, General

Teres Major Steak Tartare

Makes 2-4 Servings
wine WINE PAIRING
Anything bubbly & crisp

Teres major combines extreme tenderness with bold, beefy flavor. It really shines in this classic steak tartare.

INGREDIENTS
  • 8-10oz raw teres major, very cold, minced by hand
  • 1 egg yolk
  • 1/2 cup reduced beef stock
  • 1 small shallot, minced
  • 2 Tbsp capers, minced
  • 2 Tbsp cornichons, minced
  • 1 Tbsp flat-leaf parsley, minced
  • 1 Tbsp chives, minced
  • 1 tsp fresh dill, minced
  • 1 garlic clove, grated
  • 1 Tbsp high-quality olive oil
  • 1 Tbsp stone-ground mustard
  • Salt & pepper to taste

DIRECTIONS

1

Fully submerge the egg yolk in beef stock. Let sit for at least 1 hour and up to 3.

2

Mix all other ingredients except for beef in a bowl. Combine well and chill.

3

When ready to serve, add cold, minced raw meat to the other chilled ingredients and gently mix.

4

Pack the combined mixture into a ring mold set on a serving plate.

5

Carefully lift the egg yolk from the stock and place it on the center of the meat. (Making a shallow depression in the meat first with the back of a spoon might facilitate this.)

6

Serve with grilled sourdough.