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STEAK TARTAR

Recipes Courtesy of Lee Hefter and Ari Rosenson ©

• 1 ounce Filet, Finely Diced
• 2 ounce Kobe New York Sirloin, Ground
• 1/4 teaspoon Mayonnaise
• 1/2 teaspoon Dijon Mustard
• 1/2 teaspoon Worcestershire Sauce
• 3 teaspoons Tuscan Olive oil
• 1 teaspoon Crushed Capers
• 1/4 teaspoon Chopped Chives
• 1/4 teaspoon Chopped Parsley
• 1 Tablespoon Diced Red Onion
• Scratch Nutmeg
• Pinch Fresh Ground Black Pepper
• 1/4 teaspoon Fleur De Sel
• 1/4 teaspoon Kosher Salt

Combine Filet, New York, 2 tsp Olive Oil, Mayonnaise, Mustard, Worcestershire, Capers, Nutmeg, Kosher Salt and Pepper in a small bowl. Mix until the liquids are absorbed by the meat. Transfer contents of bowl to a cutting board that has been cooled in the refrigerator for at least one hour. Chop with a sharp knife for about 20 seconds (until all ingredients are thoroughly combined). Form in 2" ring mold on a 10" plate. Remove mold and top with Fleur de Sel, Parsley, Chives, Red onions, 1 tsp Olive Oil and Fresh Ground Black Pepper. Serve with Toasted Crostini, Dijon Mustard and Herb Aioli

HERB MAYONNAISE

• 2 cups Mayonnaise
• 1 tablespoon Chopped Chervil
• 1 tablespoon Chopped Parsley
• 1 tablespoon Chopped Tarragon
• 1 tablespoon Chopped Chives
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 tablespoon Sugar

Combine all ingredients.