New Meats From Bos Creek/ Too Good To Be This Easy Part II Steak Tartare

Our friends over at Bos Creek introduced five new cuts of grass-fed beef, pasture raised chicken, and pasture-raised pork in their market place this past week, and they look delicious. The five new cuts of meat are shabu-shabu, oxtail, pork hamlet, boneless pork chop, and chicken leg quarters.  Shabu-shabu, also known as bulgolgi or hot-pot, is the same delicious, Bos Creek ribeye, thinly sliced for the grill or a pot of boiling broth filled with fresh vegetables. Oxtail is a rich, beefy cut of the cow that lends itself well to braising or stewing for many hours. Pork hamlet is like having the Christmas ham in your fridge at any time of the year. We’re very happy to have the classic pork chop in our market place—serve it seared with caramelized apples. The chicken leg quarter is mostly dark meat and contains much more natural flavor than a chicken breast which lends itself well to a hot sear before being finished in the oven.

One thing we’ve heard from some of you is that you want recipes that showcase the subtle flavor of grass-fed beef that are easy to do. Steak tartare, usually served in fine-dining restaurants is an easy way to showcase the unique flavor of tenderloin without risking overcooking. Try this recipe and let us know if you can taste the difference.

bosfiletPrep Time:

30-minutes

Cooking Time:

0-minutes (it’s raw!)

Equipment Required:

Sharp chef’s knife

Very clean cutting board

Ingredients:

tartare1French bread or country style bread (optional)

Bos Creek tenderloin cut into small dice

3 tbsp olive oil

1 raw egg

1tbsp lemon juice

1 tbsp Dijon mustard

1 tbsp chopped nonpareil capers

Bos-Creek-Tenderloin-Steak-Tartare-12 tbsp chopped fresh shallots

2 tbsp finely chopped Italian parsley leaves

Kosher salt

Freshly ground black pepper

Slice parmesan & micro greens (optional)

Directions:

1. Cut Bos Creek grassfed tenderloin into small dice and place in a large bowl. Salt lightly.

2. Pour in 2 tbsp olive oil (placing the olive oil in at this point will prevent the beef from turning grey color once the next acidic mixture is added).

3. In separate bowl, mix egg & Dijon mustard and capers and lemon juice and whisk with 1 tbsp olive oil and pour.

4. Add shallots & parsley leaves and mix well. Taste.Note: when cutting parsley leaves use a very sharp knife and roll the knife forward.

5. Adjust salt and pepper to taste and can add pepper flakes, orange peel to taste. Arrange as in picture.

6. Eat like a BOS!

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Comments

  1. I absolutely need to thank you for introducing me and our family to this company! I ordered and have never looked back. Kenneth Chung is an amazing owner/operator of this company. Any issues or questions, he has called me right back and walked me through all my questions and computer illiterate (ME not him! LOL!!) how too’s! We just ordered our December shipment yesterday! YUM!!!

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