If asked to think of a dish that embodies the utmost sophistication, steak tartare might soon come to mind. With its rich ...

Steak tartare is one of those archetypal chef dishes, an evergreen restaurant offering — never entirely trendy, but never entirely out of style — that people will eat in that setting ...

To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.

This seems like an unlikely combination of ingredients, but the sweet brininess of the oysters is delicious with the raw beef. Use fresh oysters that are still in the shells, not the shucked ones ...

This French recipe uses raw ground beef and silky egg yolk Ingredients Steak tartare: 125 gms flank steak (Australian Wagyu beef) 10 gms shallots 1 tsp parsley Pinch of black pepper 1 yolk of a ...

With Brasserie Margot, he dives deep into the classic French bistro textbook. Mussels vol-au-vent and steak tartare proved to be two standout hors d’oeuvres. The former is a delightful seafood ...