Block & Grinder Steak Tartare

Presented by Chef Ben Philpott, Block & Grinder

INGREDIENTS

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3oz Beef Tenderloin or Sirloin (very well trimmed)

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3tsp fresh thyme (finely chopped)

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2tsp chives (finely chopped)

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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)

PREPARATION

·        

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.

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Mix all ingredients well. 
·        

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

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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.