Beef Tartare

beef tartare

INGREDIENTS
1 lb. Fresh and High-quality Beef Tenderloin
1 Shallot (brunoised: diced very small)
1 Tablespoon Good quality Olive Oil
Salt and Pepper
Shaved Parmigiana Reggiano
Fresh Arugula
Fresh Baguette or your favorite crackers

INSTRUCTIONS
Remove any silver skin and fat from Tenderloin. Place in freezer 1-2 hours before serving (optional but makes it a whole lot easier to cut.) Pull Beef from freezer and cut in small cubes, about 1/4 – 1/8 inch. Tossed the chopped beef with the shallot, olive oil and salt and pepper to taste. Place a ring mold on your plate and fill with the beef tartare mix and firmly press until formed. Remove mold and garnish with freshly shaved Parmesan and Arugula.

Serve with a Fresh Baguette or scoop onto some crackers and enjoy.

Serves 4