Steak Tartare

Ingredients

• Egg yolk

  Raw, fresh

  400g

• Beef

  Carl Buddig - Walmart

  7 oz or 198g

• Mustard

  Prepared, yellow

  40g

• Shallots

  Raw

  ¼ oz or 8g

• Capers

  Canned

  8g

• Chives

  Raw

  6g

• Salt

  Table

  4g

• Pepper

  Spices, black

  2g

• Sherry

  Fino, Dry - Waitrose

  100g

• Cornichons

  Little Pickled Cucumbers - Trader Joe's

  100g

• Lemon juice

  Raw

  ¹⁄₁₆ tsp or 0.3g

Directions

1. Place beef in the freezer to firm slightly. The meat will chill from the outside in. You want the surface to be frozen and the inside to be chilled (but not frozen). This should take about 30 minutes to 2 hours, depending on your freezer settings. Hand-cut beef into sheets, then strips, then chopped cubes. We like our traditional tartare with a roughly chopped texture, but you can aim for any texture you like. Arrange chopped beef in the center of a large plate or cutting board. Place garnishes around the outside. To eat, break the yolk, and use the baguette crisps as vehicles to season and pick up the tartare.