Chef Dave Martin’s Steak Tartare

Chef Dave Martin’s Steak Tartare
Yields 16/ 1 oz portions


Certified Angus Beef Brand Tenderloin is drizzled with Johnnie Walker Black Label and Flash Smoked with Whisky Barrel Oak Chips accompanied by Lapera Bros Farm Egg, Caramelized Organic Maui Onion, Whole Grain Mustard and Hot Sauce1 egg yolk
2 Tbsp ketchup
2 tsp Dijon mustard
1 tsp Worcestershire sauce
2 tsp hot sauce
3 Tbsp extra virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp black label whiskey

1 lb. Certified Angus Beef ® tenderloin, exterior fat removed and cut into ¼ inch cubes
2 oz caramelized sweet onions

Italian parsley
Kosher Salt, Black Pepper, extra virgin olive oil for drizzle


Whisk egg yolks, ketchup, mustard, Worcestershire, and hot sauce in a large bowl until smooth. Gradually whisk in oil, then lemon juice. Season to taste with salt and pepper.

Add beef to liquid mixture and serve with caramelized onions, parsley, olive oil and other seasonings. Serve on toast points on chilled platters for a cocktail party. Garnish with parsley and olive oil as desired.


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