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July 08, 2015


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Buffalo Steak Tartare

*Adaptation from Anthony Bourdain’s Les Halles 

During our recent trip to France for Dan’s Wild Idea book tour we dined at many fantastic restaurants.  One dish that we noticed served often and in copious amounts, was Steak Tartare. Upon returning to South Dakota I decided to replicate this recipe with 100% grass-fed buffalo sirloins for a delicious, light, and elegant dish.

Ingredients: (serves 2 to 3 entree’s or serve as an hors d’oeuvre)
2 – 6oz. Wild Idea Buffalo Sirloin Steaks, slice very thin and coarse chopped (or any of Wild Idea's prime steaks)
1 – tablespoon Dijon
2 – anchovy filets, minced
1 –teaspoon ketchup
½ - teaspoon Worcestershire sauce
4 – good shacks of hot sauce
1½ - tablespoons olive oil
2 – green onions, finely chopped
1 – tablespoon capers, rinsed
1 – tablespoon tart gherkins, finely chopped
4 – sprigs Italian parsley, finely chopped
8 – grinds black pepper
salt to taste
1 – tablespoon, freshly squeezed lemon juice


1)   Prep and measure all ingredients but steak and lemon juice, and mix together.

2)    Add chopped bison steak and mix with your hands to incorporate evenly.  Can be made a few hours ahead of time. * We had leftovers the next day and it was still fabulous!

3)   Squeeze in lemon juice just before serving and stir into Tartare. Press into molds of desired portion and press tightly into the mold.

4)   Invert onto plate, removing the mold.

Serve with salad greens, potato chips, toast points, or crackers.

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