The Secret to Making Beef Tartare at Home

There are few dishes as popular at restaurants as beef tartare. And yet despite being among the easiest to execute, most people stay away from it at home. Raw beef in a restaurant setting seems fine, but there is some kind of mental block to making it yourself. But is it really just as easy for home cooks?

Luckily we had the perfect person to answer this conundrum - Chris Starkus, the chef at Denver’s steakhouse Urban Farmer also operates Lost Creek Micro Farm , so he knows about sourcing from a multitude of perspectives. We got his breakdown of what to look for when purchasing meat for serving raw, the best cuts to buy and the perfect recipe to make it all come together. You might not get to be on a cattle ranch in Denver, but you can come pretty close.

Watch the video below and then follow the recipe to make it for yourself.

Prime Beef Tartare:

Ingredients:
2.5 ounces Prime Beef Tenderloin
1 tablespoon chopped white anchovy
1 tablespoon chopped pickled mushrooms
1 tablespoon chopped chives
½ teaspoon sea salt
3 tablespoons shaved parmesan
1 tablespoon extra virgin olive oil
¼ teaspoons. black pepper
2 tablespoon pickled red onion
4 oz Salted Crackers

Place small diced Prime Beef, white anchovy, pickled mushrooms, chives, EVOO and Sea salt in a mixing bowl and mis thoroughly and set aside. Plate the mixing bowl ingredients with a large spoon on to the plate. Finish the plated tartare with the shaved parmesan curls and diced pickled red onion. Serve immediately.