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  • - Where's the beef?

  • - [Crew] Trimming, clip one, action.

  • - So beef tartare to me is one of the most classic

  • special dishes out there.

  • What I have here is what I like to call antique beef,

  • which is dairy cattle.

  • Now these animals are doted over, taken care of,

  • and it really creates a beautiful quality meat.

  • So what I have here is top sirloin

  • from a 28-day dry aged piece of antique beef.

  • When I look at it, I flip it over,

  • you can see the dry age on it.

  • It's got a nice sheen, it's been aged properly.

  • The fat is really quite lovely.

  • I'm looking for light marbling.

  • So what I'm gonna do here is take this knife

  • and I do this rub.

  • Now this is taking off all the fat that's on the meat

  • from the cutting.

  • So now you've got this nice clean, see that's all just fat.

  • This is a bone here, so I'm gonna remove it.

  • I've got a nice nublet right here, okay?

  • I'm gonna take my knife and I'm gonna skim the top here

  • 'cause I just want to get this oxidized section off.

  • That's the external area that's exposed

  • when we're dry aging.

  • Now I'm gonna start taking off the fat.

  • So meat and muscles change, they go in different directions.

  • So I have to open this up a little bit and I can see

  • that the silver skin, I missed the silver skin here.

  • I don't wanna eat silver skin, it's tough.

  • I prefer ground tartare, some people like diced.

  • To me ground has a better mouth feel.

  • To make sure that the meat is ground properly

  • first thing we need to do is make sure

  • that we've put our grinder in the freezer.

  • Right out of the freezer, cold grinder attachment.

  • So start by putting this in.

  • It has to be cold because if it's not

  • what little marbling's left in there will create a schmear.

  • In with the auger and it's frozen,

  • I can see my fingerprints when I touch it.

  • That's what I want, I don't want meat to get hot

  • when I'm serving it raw.

  • You get it hot when you're serving it cooked.

  • Large die because I want the texture of the meat.

  • Now I'm gonna take it down into

  • a little bit of smaller piece.

  • I'm gonna go lengthwise, I really love the color.

  • Let's think about grinding.

  • We take plastic wrap and you put it here.

  • And now I created a safety zone for the meat to grind,

  • cascade down into the ice-cold bowl.

  • Grinding you need to go on one.

  • It's just like climbing a really steep hill

  • in a vehicle.

  • You start on one, nice and slow, two max.

  • The higher you go in number, so if you go to 10,

  • you're gonna basically schmear that meat.

  • It's gonna get really hot, we're not looking for that.

  • So I'm gonna slowly feed it in.

  • So nice long, thin strips, look at that.

  • Don't overdo it, don't overstuff it, take your time.

  • See how nice and smooth that is?

  • Grinds really easy.

  • So this is part of the trick,

  • so I'm gonna take my and I use the same plastic wrap

  • to keep it from the oxygen getting to it

  • while I'm finishing my mise en place.

  • So what I do need to do quickly is dice my shallot.

  • Nice fine dice, don't dice your shallots too far in advance.

  • They get really hot on the palate,

  • they get can be really acrid.

  • With tartare to me, I think two pieces of bread

  • because you can make a tartare sandwich, two.

  • Okay, I got the grill going behind me.

  • I love that sound, oh it's the sizzle.

  • Look at that, while the bread's warm

  • I rub the bread with lemon.

  • It picks up all the oils off the skin of the lemon.

  • Why did I grill my bread early?

  • I don't want hot bread with cold food, okay?

  • Now I have my tartare, so we know that it's cold

  • because it's been on ice.

  • I keep using this piece of plastic wrap.

  • Now I've folded on itself now it goes down

  • on the counter so the bowl's not gonna move

  • when I mix everything.

  • In here we're gonna do our shallots.

  • Capers nonpareil, that means they're brined,

  • I like them whole and chives don't be afraid,

  • chives are your friend.

  • So with the meat now,

  • it's all about folding in the ingredients.

  • You're not making meatloaf here, you're making a tartare.

  • So I want everything to be visual.

  • Lemon zest, coarse pepper, smoked salt really key.

  • So this is cherry wood, I love tricking your palate

  • making you think you're getting something that's cooked

  • that's not so grilled bread, that char that earthiness.

  • Now we're getting smoked salt.

  • Smoked salt again telling your palate

  • hey this guy cooked this beef.

  • Now I have Aleppo chili, it's not spicy.

  • Now goes the oil.

  • If you add your olive oil too early,

  • extra virgin olive oil has natural acids in it,

  • it will cook the meat.

  • So I'm coating the meat lightly.

  • Adding a little bit of acid now.

  • I don't want a lot, just a little bit.

  • Okay, so ring mold, it makes it a lot easier

  • for the plate up.

  • It also makes it a little bit prettier.

  • One of the key parts of building this tartare

  • is making sure you don't over-compress the meat

  • into the ring mold.

  • So what I'm gonna do is make a divet in here

  • with the back of my spoon.

  • It's going to be for my egg, okay?

  • Pinching Aleppo on top of that yolk, pinch of pepper,

  • a bit of that smoked salt again, there we go.

  • This is the best part, alfalfa sprouts.

  • So now we've got some other sprouts going on here.

  • Onion flowers or chive flowers, lemon zest just a little bit

  • horseradish not a lot.

  • That's antique beef tartare, sprouts

  • and an egg yolk with a bit of horseradish.

  • Get a fork, mix it all together,

  • put it in between that bread make a sandwich.

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