Chef Big DA sophisticated lunch that brings the pit to the bistro. Hand-chopped prime filet cold-smoked over hickory, tossed with caper berries and a cured egg yolk.
Place the hand-chopped beef in a stainless steel bowl set over an ice bath to maintain the fat's integrity and prevent oxidation.
Consistency is everything; aim for 1/8 inch cubes.
In a separate small glass bowl, whisk together the minced shallots, caper berries, Dijon, and the cold-smoked olive oil until fully emulsified.
The smoke in the oil provides the 'pit' soul without cooking the meat.
Gently fold the emulsion into the chilled beef. Do not overwork the meat or you will lose the distinct texture.
Use a chilled spoon for this step.
Using a ring mold, plate the tartare in the center of a chilled white plate. Create a small indentation in the top.
Symmetry is the difference between a snack and a Michelin lunch.
Carefully place the cured egg yolk into the indentation. Garnish with chives and a whisper of Maldon salt. Serve immediately.
The yolk should have the viscosity of honey.
The key here is the emulsion of the egg yolk and the beef fat. If your knives aren't razor-sharp, don't even bother—you'll bruise the meat instead of cutting it. Use a high-quality olive oil to carry the smoke flavor. Serve with grilled sourdough for a crunch that contrasts the velvet texture of the beef.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.