Questions? Feedback? powered by Olark live chat software
July 08, 2015


Tagged with:



Buffalo Steak Tartare

*Adaptation from Anthony Bourdain’s Les Halles 

When visiting France, one dish that is served often and in copious amounts, is Steak Tartare. I decided to replicate this recipe with Wild Idea's 100% Grass-Fed Sirloin Steaks for a delicious, light, and elegant dish. A favorite of mine and of any that try it!

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.

Leave a comment

Comments will be approved before showing up.