Ingredients
- 4 ounces beef tenderloin (filet mignon, or a good sirloin)
- 2 ounces pear (Asian pear)
- 2 tablespoons sweet onion (finely diced)
- 2 garlic cloves (finely minced, more, to your taste!)
- 1 teaspoon Sambal (more, to your taste!)
- 2 scallions, minced
- 1 tablespoon sesame oil
- 1 tablespoon capers
- 1 tablespoon pine nuts (toasted)
- 1 tablespoon minced flat-leaf parsley
- 1/2 lemon, juice and zest
- 4 egg yolks (from VERY fresh eggs)
- 1/4 cup arugula leaves
How to Make
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Step 1: With a sharp knife on a clean cutting board, mince the beef aggressively. It should look like raw hamburger. Placer the minced meat in a clean bowl and refrigerate until very cold, about 30 minutes.
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Step 2: Wash your hands VERY thoroughly and make sure the meat is cold. Using your hands, mix the pear, onion, garlic, Sambal, scallions, sesame oil, capers, pine nuts, parsley lemon zest and juice into the meat. Add kosher salt and freshly ground pepper to taste.
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Step 3: Divide the tartare among four nice appetizer or salad plates. No need to get fancy and use a ring mold! Using a spoon, place 1 egg yolk on top of each tartare.
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Step 4: In a separate bowl, dress the arugula leaves with olive oil, salt and pepper, then toss the leaves over each tartare. Serve immediately.
We hope you enjoy this recipe!
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