From Our kitchen to Yours: Beef Tartare with Shoyu Dressing

Recipes
Written By Mariah
 
 
 

A cherished favorite at Songbird Parlour, this refined take on classic beef tartare features a harmonious blend of Asian-inspired flavors. The dish showcases local ingredients, including creamy yolks from pasture-raised hens and shavings of Vella Mezzo Secco, a semi-dry cheese crafted in Sonoma County. Coming soon: look for this beloved dish reimagined as an elegant bite-sized offering perfect for social gatherings!

RECIPE:

Shoyu Dressing

Prepare ahead of time

  • 40g rice wine vinegar

  • 40g white shoyu

  • 20g smoked shoyu

  • 15g tamari

  • 15g honey

  • 10g garlic, crushed & minced to paste

  • 5g Dijon mustard

  • 5g gochujang

  • 20g sesame oil

Assembly

Finely dice 4 oz beef tenderloin and dress with the prepared shoyu dressing

  • Fold in 1 teaspoon brunoise shallot and fresh cracked black pepper to taste

  • Using a 3-inch ring mold, form the dressed tartare and create a shallow indentation in the center

  • Place one golden farm-fresh egg yolk in the indentation

  • Garnish with shaved Vella Mezzo Secco cheese

  • Serve immediately with toast points

Serves 2

Enjoy!

 
Mariah
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