Wine Pairing: Ploussard from Jura, France or Barbera d’Alba from Italy
This simple but elegant dish showcases the clean flavor of grassfed beef with a collection of ingredients that augment, rather than overpower. Though it may seem easier to use a food processor or meat grinder rather than hand-chop the ribeye into tiny pieces, it is essential to hand-chop in order to achieve the proper tartare texture (pleasing rather than mushy).
Tartare Ingredients: (per serving)
4 oz grassfed ribeye (or other fine ribeye steak)
1 tsp capers, well rinsed
1 tbsp of shallot
½ tsp of garlic
1 tsp good quality mustard
1 tsp freshly squeezed lemon juice
1 ½ tsp fine extra virgin olive oil
1 quail egg
Flor de sal to taste
Black Hawaiian Sea Salt for garnish
Optional: Baguette slices or strips and herb-infused oil for garnish (we used parsley oil).
Important Note: As this dish is served raw, it should be covered and in the fridge or over ice when you are not actively working on or serving the tartare.
1. Trim any silverskin or thick fat deposits from the ribeye.
2. Dice the ribeye as finely as possible. Reserve in a covered bowl in the fridge
3. Finely dice the shallot and rinse the capers (rinse them particularly thoroughly if using salt-packed capers).
4. In a metal bowl lightly combine the ribeye, capers, shallot, garlic, mustard, lemon juice and olive oil. Toss with a spoon, being careful not to mash the beef.
5. Taste and add flor de sal as needed.
6. Pack the tartare into a ring mold, measuring cup or mise en place cup. If using a measuring cup or mise cup, upend the tartare onto the plate, and give it several firm thumps with your hand to get the meat to release.
7. Carefully crack the quail egg and separate the yolk from the white.
8. Gently slide the quail egg yolk onto the top of the tartare.
9. Dress the plate with herb oil and baguette slices if you wish and garnish with a pinch of Hawaiian black sea salt. Serve immediately.
10. Ask your guests to break the quail yolk and mix it into the tartare.
Note: The USDA does not recommend the consumption of raw or undercooked meat & eggs, particularly by the elderly, young children, or people with weakened immune systems.