Restaurant-Quality Steak Tartare with Corn Tortilla Chips
You can make some of the best tartare of your life at home. To keep things gluten-free, serve this with gluten-free corn tortilla chips!
I've used a metal ring mold here during plating to keep things nice-looking, but you don't need one--it's just for presentation purposes.
Nutrition
per serving (≈30g)Instructions
5 stepsFinely slice the beef tenderloin into small-dice cubes. This is made easier if you (a) freeze the beef for five minutes before cutting, and (b) use an SUPER sharp knife.
Combine the small diced beef cubes with the remaining tartare ingredients, excluding the egg yolk.
Season with salt, taste the mixture, and add more vinegar or salt if needed.
Place the steak tartare into a metal ring mold, and add the egg yolk on top of the tartare.
Carefully remove the ring mold, and serve with tortilla chips.
