Ingredients:

  • 1 lb / 450 g Bison Tenderloin or Sirloin Steak (trimmed)
  • 1 medium Shallot, finely minced (approx. 3 tbsp / 45 g)
  • 2 tbsp / 30 ml Capers, rinsed, patted dry, and roughly chopped
  • 2 large Cornichons (French gherkins), finely diced (approx. 2 tbsp / 30 g)
  • 1 tbsp / 15 ml Fresh Parsley, flat leaf, finely chopped
  • 1 tsp / 5 ml Chives, finely snipped
  • 2 tsp / 10 ml Dijon Mustard
  • 1 tsp / 5 ml Worcestershire Sauce
  • 1/2 tsp / 2.5 ml Smoked Paprika (optional)
  • 4 large Egg Yolks (1 for mixing, 3 for garnish)
  • 1 tsp / 5 ml Extra Virgin Olive Oil
  • 1/2 tsp / 2.5 g Coarse Sea Salt (plus more to taste)
  • 1/4 tsp / 1.2 g Freshly Cracked Black Pepper (plus more to taste)
  • 1/4 tsp / 1 g Tabasco Sauce (or similar hot sauce)

Instructions:

  1. Chill the Workspace: Place your mixing bowl in the freezer for 10 minutes. Keeping the meat cold is paramount.
  2. Prepare the Meat: Pat the bison thoroughly dry with paper towels. Dice the bison into very small, uniform cubes (approximately 1/8 inch / 3 mm). Do not grind; hand-chopping maintains texture.
  3. Quick Chill: Place the chopped bison into the chilled bowl, cover tightly, and refrigerate immediately.
  4. Mise en Place: Finely mince the shallots, capers, cornichons, parsley, and chives. Keep these ingredients separate until needed.
  5. Create the Binder: In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, smoked paprika, olive oil, hot sauce, salt, pepper, and one of the egg yolks until emulsified and smooth.
  6. Combine Aromatics: Remove the meat from the fridge. Add the minced shallots, capers, cornichons, parsley, and chives to the cold meat. Fold gently to combine.
  7. Dress the Tartare: Pour the binder mixture over the meat and aromatics. Using a spatula, gently fold the mixture until everything is just coated. Avoid over-mixing.
  8. Taste and Adjust: Take a small teaspoonful of the mixture and adjust seasoning (salt, pepper, or hot sauce) as necessary. The flavor should be robust.
  9. Final Chill: Cover the mixture again and return it to the refrigerator for a minimum of 30 minutes. This allows the flavors to marry and ensures the mixture is cold enough for safe serving.
  10. Form the Tartare: Use a ring mould (if available) to portion the tartare onto individual chilled serving plates.
  11. Garnish: Gently make a small indentation in the center of the formed tartare. Place a reserved fresh egg yolk on top of each portion.
  12. Serve Immediately: Serve with desired accompaniments, such as toasted rye bread or sourdough crisps.