Are you ready to take your culinary skills to the next level? If you’re a fan of bold flavors and elegant presentations, dry-aged beef tartare is your ticket to foodie heaven. This classic dish is surprisingly simple to make at home, especially when you use the finest dry-aged beef. Let’s get started!

Why Dry-Aged Beef Tartare?

Dry-aging is a process where beef is hung in a controlled environment for several weeks. This concentrates the flavor and creates an incredibly tender texture. It’s the secret to that melt-in-your-mouth sensation that makes tartare so irresistible.

Sourcing Your Star Ingredient

The quality of your beef is everything in this dish. Seek out a reputable butcher who specializes in dry-aged cuts. Look for a deep red color, some marbling, and that distinctive dry-aged aroma. For a standard serving, you’ll want about 6 ounces of beef.

The Essential Tools

• A sharp knife: Forget pre-ground meat – you’ll be finely dicing your beef by hand for the best texture.
• Mixing bowls: For combining your ingredients.
• Serving plate or ring mold: Presentation matters! A ring mold creates a restaurant-style look.

Certainly! Here’s a step-by-step guide to making a delicious Dry Aged Beef Tartare:

Ingredients:

• 120g dry aged hanger steak
• Extra virgin olive oil for searing
• Sea salt

For the Umami Broth (Marinade):

• 500g water
• 100g shimeji mushrooms, chopped
• 100g shallots, minced
• 5g capers
• 10g extra virgin olive oil
• 20g soy sauce
• 20g floral honey
• Salt and pepper to taste
• 1g garlic powder
• 10g white vinegar

For the Egg Yolk:

• 1 egg yolk
• Sea salt

Instructions:

1. Prepare the Meat:
   • Freeze the meat for at least a week in a vacuum bag for health reasons.
   • When ready to use, defrost in the chiller for 12 hours.
   • Let the meat reach room temperature, then cut into 1 cm slices.
   • Pat dry, brush with olive oil, and sear each side for half a minute in a hot pan.
   • Cut into small dice-sized pieces and place in a basin.
2. Make the Marinade:
   • Sauté shimeji, shallots, and capers over high heat.
   • Add half the soy sauce and all the water, reduce to low heat, and reduce the liquid by 1/5.
   • Pass through a sieve and add the remaining soy, honey, garlic powder, and vinegar to the clear broth.
   • Whisk well, season with salt and pepper, and chill for an hour.
   • Marinate the hot diced meat in the cold marinade.
3. Prepare the Yolk:
   • Place salt in a tray, add the yolk over the salt, and cover with more sea salt.
   • Chill for 6-7 hours, then wash the salt off the yolk carefully.
4. Assemble the Tartare:
   • Mix the marinated meat with the prepared yolk.
   • Adjust seasoning with salt and pepper.
   • Serve immediately and enjoy!

Remember to always use the freshest ingredients and handle raw meat with care to ensure food safety. Would you like any tips on plating or serving suggestions?

There you have it! Restaurant-worthy dry-aged beef tartare right in your own kitchen. Remember, the beauty of tartare is its simplicity, so let those top-notch ingredients shine!

Bonus tip: If you’re feeling adventurous, experiment with different flavor profiles. Try a drizzle of truffle oil, a touch of spicy harissa, or a sprinkle of freshly grated Parmesan cheese.

Let me know how your tartare turns out – and if you have any delicious variations!

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