Steak Tartare is one one of my all time favorite things! Normally it’s a ritualistic experience of spreading this delicious concoction on toasted crostini one little toast at a time. Delicious! However, the other day I saw the most amazing thing! It was a Steak Tartare Burger and I instantly knew I had to try and make one! I was stumped for a moment on what kind of bread to serve it on when I found sliced brioche at Trader Joes and that was it! The experience of the subtle sweetness of brioche against the savory steak tartare, peppery arugula, tangy pickled red onions, and salty parmigiana was celestial! Enjoy with a delicious red wine like a Pinot Noir or GSM or with my Paris Sour!

Makes 2 Sandwiches

Ingredients:

-1/2 Small Red Onion Thinly Sliced

-1/2 Cup Red Wine Vinegar

-1 Tsp Salt

-1/2 lb Filet Mignon Finely Chopped

-1tbsp Capers Chopped

-5 Cornichons Chopped

-1tsp Dijon Mustard

-1tsp Worcestershire Sauce

-1 Egg Yolk

-1 Garlic Clove Finely Chopped

-Black Pepper to Taste

-Pinch Red Pepper Flakes (optional)

-4 Slices Brioche Bread Lightly Toasted

-Handful Arugula

-1tsp Extra Virgin Olive Oil

-Flakey Sea Salt

-Shaved Parmigiana

1. To quick pickle red onions, microwave red wine vinegar for 1 minute. Add salt and stir until dissolved. Place sliced onions in a small bowl and pour warm vinegar over. Give them a quick toss and then use plastic wrap to cover onions as close to the surface as possible to ensure unions are submerged. Weight down with another small bowl if necessary. Leave for 30 minutes to 1 hour.
2. In a large bowl combine raw beef, capers, cornichons, dijon mustard, Worcestershire Sauce, egg yolk, garlic, black pepper, and pepper flakes. Toss until thoroughly combined.
3. Toast your 4 slices of brioche bread.
4. Toss arugula with extra virgin olive oil.
5. To assemble sandwiches spread steak tartare over 2 of the bread slices. Layer on arugula, sprinkle with a little flakey sea salt, pickled red onions, and shaved parmigiana. Top each sandwich with the remaining slices of bread.
6. Slice in half and serve with some extra cornichons.

Notes:

I get my meat from a very reputable butcher in Sonoma, but if you are concerned with bacteria you can do 2 things. One is to very quickly sear all sides of the steak you are using in a really hot pan for 1 minute each side. My preferred method however, is to salt the steak and let it sit for a couple of hours in my fridge uncovered. Not only will this kill bacteria but it will season your meat before you even chop it up.