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Homemade Japanese Steak Tartare
Steak tartare is one of those dishes that most people order out at a fancy restaurant. However, this recipe allows you to bring that same decadence to your own home. All it takes are top-notch quality ingredients and a few knife chops! This recipe is a Japanese version with soy sauce, sesame oil, toasted sesame seeds, jalapeño, scallions, cilantro, and a touch of chili oil that are carefully folded into the finely chopped beef tenderloin. The mixture is finished with a farm-fresh egg yolk to take the silkiness and richness to another level. Pair this with your favorite toast, cracker, or chip and turn your home into your favorite splurge-worthy restaurant with this decadent appetizer.
Equipment
- 1 Medium-sized mixing bowl
- 1 Liquid measuring cup
- 1 Set Dry measuring spoons
- 1 Large mixing spoon
Ingredients
- 7 oz filet mignon
- 2 scallions minced
- 2 teaspoons about ¼ jalapeño, minced
- 1 ½ tablespoons cilantro minced
- 1 tablespoon soy sauce
- 1.5 tablespoons sesame oil
- 1 tablespoon white or black sesame seeds toasted
- ¼ tsp Kosher salt
- 1 egg yolk
- Chili oil for garnish
Instructions
- Cut the tenderloin into thin planks. Mince it as finely as possible and place in a medium-sized mixing bowl. Reserve.
- Add half of the scallions (reserve the other half for garnish), jalapeño, and cilantro.
- Add the soy sauce, sesame oil, sesame seeds, and salt, and gently fold with a large spoon to mix evenly.
- Individually plate the mixture into a circular mound and make a small indent on the top of the rise for the egg yolk to sit.
- Carefully place the egg yolk on top of the mound and sprinkle with the remaining scallions and chili oil.
- Serve with your favorite toast, cracker, or chip.
Notes
- When mixing, it is important to be delicate and use a folding technique where you scoop under the meat and lift it over while turning the bowl a quarter rotation.
- This will ensure that your meat does not get tough from over mixing. If you overmix the beef, it will become tough and weighted. The mixture should be light and somewhat airy. The tartare is a delicate dish that needs care and attention when combined.
- Thus, it is best to gently FOLD all the elements together three to four times just until combined.
- When slicing the jalapeño, you should do so skin-side down, so your knife can easily cut through. The shiny outer skin is much harder to pierce through. I like to use a small amount of jalapeño to round out the flavors in the tartare and give it a bit of a bite.
Nutrition
Calories: 246kcalCarbohydrates: 2gProtein: 12gFat: 21gSaturated Fat: 6gCholesterol: 84mgSodium: 782mgPotassium: 227mgFiber: 1gSugar: 1gVitamin A: 162IUVitamin C: 4mgCalcium: 56mgIron: 2mg