Don’t be scared.  Yes, I know it’s raw, but I can assure you that this is absolutely delicious.  A handful of years ago, I made this for a dinner party, and the only guest brave enough to try (and eat most of) this appetizer was Stroll West-of-Trail former cover star John Hermansen.  This is proof that you should always, always check with your guests about the menu, because imposing your culinary will doesn’t make you a good host, it makes you a lousy one.

 

I digress.

 

We’ve all grown up a lot since then.  Ashley Palermo and I served this amazing tartare for our pop-up series After Dark at the Oasis, with our incredible guest chef Tyson manning the effort.  The photos featured here are from that event.

 

Learning from my earlier mistakes, I thoughtfully crafted a beet option.  I think maybe one person tried one for fun, but the rest of these meaty morsels were gobbled up straight away.

 

Anthony Bourdain once said, “The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and served tableside. . . you can and should use a very sharp knife and simply chop and chop and chop until fine. The texture will be superior. And do not dare use a food processor on this dish—you’ll utterly destroy it.”

 

We couldn’t have said it better.  Our only added advice is to use Savora, a French condiment similar to mustard, with elegant notes of tarragon, sold online or at specialty stores.

 

 

If using yolks for sous-vide, place egg yolks in a sous vide bag, cover with olive oil, seal bag, and place in water bath at 147.5 F for 1 hour, until custardy, keep in bag in the refrigerator until ready to use.  Egg yolks can be done a day ahead.

 

Chill the sirloin in the freezer 10-15 minutes to make chopping easier. Using a sharp knife, very finely chop the steak. Combine all the non-optional ingredients above until well mixed, then stir in the steak until coated.

 

Serve on or alongside bread or crackers, topped with sous-vide yolks, or fresh egg yolk, and crushed potato chips.

 

If opting for veg version, wrap 1 lb beets in foil after coating in olive oil and salting with kosher salt.  Roast for one hour at 425 F or until easily pierced with a fork but still holding their shape.  Let cool and chop, substituting beets for sirloin, and omitting the anchovy.  Top with fresh dill.