Chef Stallard's Fresh Beef Tartare Recipe

A standout beef tartare recipe, a perfect blend of freshness and flavor to brighten your spring dining.

Steve Stallard

Founder

BLiS Gourmet

Ingredients:

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)

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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.

Method

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

Categories:

Sauces & Marinades