Teres Major Steak Tartare
Makes 2-4 Servings
|Anything bubbly & crisp|
Teres major combines extreme tenderness with bold, beefy flavor. It really shines in this classic steak tartare.
- 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
Fully submerge the egg yolk in beef stock. Let sit for at least 1 hour and up to 3.
Mix all other ingredients except for beef in a bowl. Combine well and chill.
When ready to serve, add cold, minced raw meat to the other chilled ingredients and gently mix.
Pack the combined mixture into a ring mold set on a serving plate.
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.)
Serve with grilled sourdough.