Spring Tartare

  • 3/4 lb sirloin steak; minced
  • 1 shallot; minced
  • 1 clove garlic; minced
  • 1 1/2 Tbsp chopped parsley
  • 1 tsp Worcestershire sauce
  • 2 tsp whole grain mustard
  • Zest of 1/2 lemon
  • 2 Tbsp shaved parmesan
  • 2 pieces asparagus; shaved thin
  • Salt and fresh cracked pepper; as desired
  • EVOO; as needed to thin
  • 3-4 quail egg yolks
  • Truffle oil; for drizzling
  • Minced chives; to garnish
  • Potato chips; well duh

In a small bowl, combine first nine ingredients. Drizzle with a bit of olive oil to thin and season to taste with salt and pepper. Plate about 1/4 of mixture per plate with one yolk on top OR make a big batch and just mix the yolks right in! Drizzle with truffle oil and sprinkle with chives. Serve with good quality potato chips.

Tartare cutting tips:

-Start with partially frozen beef

-Always cut off any visible pieces of fat or connective tissue

-Choose a good cut of meat that isn’t too marbled

-Quality counts- Buy meat that was cut in house, day of

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