Belted Kingshire Beef Tartare

Serves 2-4

Ingredients

• 1 pound Carnation Farms beef tenderloin or top sirloin, or tri tip
• 5 Tbsp olive oil
• 4 Tbsp thinly sliced chives
• 1 Tbsp Worcestershire
• 4 teaspoons capers, rinsed and rough chopped
• 2 tsp dijon
• 2 tsp kosher salt
• Zest of 1 whole lemon
• 1.5 tsp minced horseradish
• 1 tsp fresh cracked black pepper

Instructions:

Place the beef in the freezer for about 30 minutes to firm up slightly, or defrost at room temperature for 1 hour, making it easier to cut. Using a sharp knife, finely dice the meat into small, even cubes, (about ¼ inch).

In a medium bowl, combine oil, chives, Worcestershire, capers, Dijon, salt, lemon zest, horseradish, and fresh cracked pepper. Mix until well incorporated.

Gently fold in the diced beef, seasoning with salt and pepper to taste if needed. Adjust acidity or heat with a squeeze of lemon or a few drops of hot sauce if desired.

Mold the tartare using a ring mold or spoon onto a chilled plate.

Serve immediately with desired accoutrements like an egg yolk, minced chives, spicy aioli and fresh cracked pepper.