Beef Tenderloin Tartare

Worth the Bite is back, and our pal @crybabyculinary is here to prove that one of the most intimidating dishes on the planet is actually one of the easiest things you can make at home.

Let's talk Beef Tartare.

For years, tartare has carried this reputation as something reserved for white tablecloth restaurants and special occasions. But the truth is, when you start with high-quality beef, it is surprisingly simple to pull off in your own kitchen.

The secret is keeping it simple. No fancy equipment. No complicated techniques. Just a sharp knife, a handful of ingredients, and a beautiful cut of Force of Nature 100% grass-fed Beef Tenderloin.

The result is rich, bright, punchy, and packed with texture. You've got the clean flavor of the beef, the briny pop of capers, the crunch of cornichons, the bite of mustard, and that silky egg yolk bringing everything together. It is the kind of dish that makes people think you spent hours in the kitchen when the reality is it comes together in minutes.

Whether you're hosting a dinner party, trying something new, or just looking for an excuse to impress your friends, this is one of those recipes that is absolutely worth the bite.

*Serves 2-4 as an appetizer*

INGREDIENTS: 

• 4 oz Force of Nature Beef Tenderloin

• 1/4 cup cornichons, diced

• 1 shallot, finely diced

• 1 bunch green onions, finely diced

• 1/4 cup capers

• 1 tbsp mustard seeds

• 1 tbsp Dijon mustard

• 1 tbsp yellow mustard

• 3 tsp Worcestershire sauce

• Flaky salt, to taste

• 1 egg yolk

• 1 bunch chives, finely diced
  
  

PREPARATION:

On a very clean work surface and using a sharp knife, slice the beef into thin slices no thicker than 1/4 inch. Cut those slices into thin strips, then cut crosswise until you have a fine mince.

Transfer the minced beef to a mixing bowl. Add the cornichons, shallot, green onions, capers, mustard seeds, Dijon mustard, yellow mustard, Worcestershire sauce, and flaky salt. Mix until fully combined.

Transfer the tartare mixture to a serving bowl or cake mold. Using the back of a spoon, create a small divot in the center and carefully place the egg yolk on top.

If using a cake mold, gently remove the mold. Finish with diced chives and an extra sprinkle of flaky salt.

Serve immediately with toasted sourdough, crackers, potato chips, or straight off the spoon. No judgment here.

Enjoy, y'all.