Beef Tartare

Ingredients

• beef tenderloin3 oz (85 g)
• fine salt0.04 oz (1 g)
• five-pepper blend0.02 oz (0.5 g)
• Louisiana-style hot sauce0.11 oz (3 g)
• Thai oyster sauce0.28 oz (8 g)
• extra-virgin olive oil0.14 oz (4 g)
• white balsamic vinegar0.11 oz (3 g)
• quail eggsFor serving0.35 oz (10 g)
• five-pepper blendFor serving0.02 oz (0.5 g)
• canned pitted black olivesFor serving0.71 oz (20 g)
• pickled sushi gingerFor serving0.71 oz (20 g)
• picklesFor serving0.71 oz (20 g)
• arugulaFor serving0.18 oz (5 g)
• leaf lettuceFor serving0.18 oz (5 g)
• capers in brineFor serving0.71 oz (20 g)
• red onionFor serving0.71 oz (20 g)
• balsamic glazeFor serving0.18 oz (5 g)

Directions

1. Trim the beef of silverskin and fat, cut into a fine dice, combine with the marinade ingredients, and let stand for 3–5 minutes.
2. Shape on the plate with a ring mold and place a quail egg yolk on top.
3. Arrange finely diced olives, ginger, pickles, capers, and red onion in a circle alongside.
4. Garnish with arugula, salad greens, and balsamic glaze.
5. Sprinkle with a five-pepper blend.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.