Block & Grinder Steak Tartare - | WBTV Charlotte

Block & Grinder Steak Tartare

Presented by Chef Ben Philpott, Block & Grinder


·         3oz Beef Tenderloin or Sirloin (very well trimmed)

·         3tsp fresh thyme (finely chopped)

·         2tsp chives (finely chopped)

·         2tsp shallots (finely chopped)

·         1tps fresh garlic (finely chopped)

·         1tbls fresh lemon juice

·         2tbls truffle oil

·         1cup fresh arugula

·         Salt & (fresh ground) pepper (added for preferred taste)


·         Using a well sharpened chef's knife, cut the beef into very small pieces (about the size of a pencil eraser) and place in small mixing bowl

·         Add thyme, chives, shallots, garlic, and truffle oil to the beef.

·         Mix all ingredients well. 

·         Cover with plastic wrap (pressing into the bowl removing all air to keep the meat from oxidizing)

·         Refrigerate the mix for 10-15 min.

·         Remove the bowl from refrigeration and mix half of the lemon juice (1/2 tablespoon) add salt and fresh pepper

·         Dress the arugula with the remaining lemon juice, a touch of your favorite olive oil, and salt and pepper

·         Serve the Tartare over the arugula, or if preferred, on crostinis.

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