Name of Restaurant: PY Steakhouse, Casino Del Sol
Name of Dish: Arizona Beef Tartare
- 6 oz Arizona Raised Filet Mignon, hand minced
- ¼ lemon juiced and zested
- 2 T extra virgin olive oil
- 1 T pickled mustard seeds or whole grain mustard
- 1 T shallot, minced and rinsed in cold water
- 1 t chives, minced
- Salt and pepper, as needed
- 2 egg yolks
- Extra virgin olive oil, to cover
- 4 T classic aioli
- Radishes, thinly sliced
- Herbs, as desired
- 4-6 Lavash crackers
- Crunchy salt and freshly ground pepper, for finishing
Makes 4 servings
For the tartare:
Working in an ice cold mixing bowl over ice combine the filet mignon, lemon juice and zest, olive oil, mustard seeds, shallot, snipped chive and salt and pepper. Lightly mix and taste. Adjust seasonings as preferred.
For the egg yolks:
In two small ramekins add one egg yolk and cover with olive oil. Place the ramekins in a shallow baking dish with warm water coming half way up the ramekins and bake at 350 degrees for 15-20 minutes. The egg yolks should still be runny on the inside. Alternatively you can use a sous vide water bath and cook the eggs for 50 minutes at 144 degrees.
Arrange the beef tartare a top the classic aioli. Serve with the warm egg yolk, herbs, radishes, extra virgin olive oil, crunchy salt and freshly ground pepper. Lavash is a great option for the tartare however you can substitute crackers, toast or crudités.