Place your Himalayan Salt Block in the freezer for at least 20 minutes before serving. For this recipe, we recommend telling your butcher you will be using the beef for tartare so the freshest cut is given to you.
Dice and mix the following:
- 12 oz beef tenderloin
- 1-2 tbsp shallot or red onion
- 1-2 tbsp fresh parsley
Add to the diced mixture:
- 1 tbsp Extra Virgin Olive Oil
- Fresh ground black pepper (to taste)
- 1 egg yolk
- 4 tbsp capers
Spoon mixture onto the chilled Himalayan Salt Block for serving. The salt block will remain cold during the meal, keeping the tartare chilled.