Great Tomb Steak Tartare
This Great Tomb Steak Tartare is a testament to refined decadence, a dish so meticulously crafted it promises to please even the most discerning palate among the Floor Guardians. Its rich, cool flavors and delicate texture are a fitting tribute to the frosty depths of Nazarick, an ode to pristine, raw power that would impress even Ainz Ooal Gown himself.
Directions
- 1
Using a very sharp chef's knife, meticulously dice the cold beef tenderloin into 1/4-inch cubes, ensuring uniformity for optimal texture.
- 2
Transfer the diced beef to a chilled medium bowl; place the bowl back in the refrigerator while you prepare other ingredients to maintain its temperature.
- 3
In a separate small bowl, whisk together the minced shallots, chopped capers, Dijon mustard, Worcestershire sauce, smoked paprika, olive oil, egg yolk, black pepper, and kosher salt until thoroughly combined.
- 4
Remove the beef from the refrigerator and pour the prepared dressing over it, gently folding with a rubber spatula until every piece of beef is evenly coated.
- 5
Stir in the 2 tablespoons of finely chopped chives, incorporating them delicately without mashing the beef.
- 6
Taste a small portion and adjust seasoning if necessary, looking for a balanced richness with a hint of acid and spice.
- 7
For elegant presentation, use a 3-inch ring mold to shape the tartare onto individual chilled serving plates, pressing gently to compact.
- 8
Carefully remove the ring mold from each portion, then garnish generously with additional finely chopped fresh chives.
- 9
Serve immediately with crisp toasted pumpernickel bread and a fresh lemon wedge on the side for a bright, acidic counterpoint to the rich beef.