Chef Stallard's Fresh Beef Tartare Recipe

As spring unfolds, BLiS Gourmet is thrilled to offer a taste of the season through the culinary artistry of our founder, Chef Steve Stallard. This time, we're sharing a standout beef tartare recipe, a perfect blend of freshness and flavor to brighten your spring dining.
Chef Stallard's Fresh Beef Tartare Recipe


6 oz beef tenderloin (you can also use venison backstrap) cut in medium dice

1 tablespoon BLiS Barrel Aged Fish Sauce

1 teaspoon BLiS Hardwood Smoked Soy Sauce

1/4 cup medium diced jicama peeled

1 teaspoon chopped parsley

1 tablespoon extra virgin olive oil

1 teaspoon dijon mustard

1 tablespoon brunoise of shallot

4 quail eggs, separated

Pepper to taste (you'll get a good amount of salt from the fish sauce)

Fresh sliced or grated truffle (optional garnish)



Cut beef into medium dice

Add all ingredients together (except quail egg yolks and truffle garnish)

Separate quail egg (lightly whip the white till frothy), reserve yolks

Season to taste

Place quail egg yolk on top of formed tartare

Garnish with grated or sliced truffle and serve

American Express Apple Pay Diners Club Discover Google Pay Mastercard Shop Pay Visa