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“The Classic” Tartare by Bazaar Meat at SLS Las Vegas

December 2014

Serves 4-6

Bazaar Meat celebrates the carnivorous in all its forms, and there’s no better way to honor meat than in its purest state with steak tartare. Our preparation of this popular 1950’s dish uses rich, tender prime beef tenderloin and incorporates the three main components of the classic recipe: flavor from a sauce made with mustard, H.P. and Tabasco sauces, crunch from capers, shallots and anchovies, and something fresh with chopped parsley and chives. Cutting the meat when it’s very cold ensures a beautiful, uniform dice that adds to the presentation of the dish.


1/4 cup Savora mustard

2 tablespoons H.P. Sauce

2 dashes of Tabasco sauce

16 ounces prime beef tenderloin, cleaned and sliced into 1/4-inch pieces, wrapped in plastic wrap and stored in the refrigerator

Maldon sea salt

2 teaspoons chopped parsley

2 teaspoons chopped chives

2 teaspoons chopped capers

2 teaspoons chopped anchovy

2 teaspoons chopped shallots

Microgreens, for garnish, such as chervil, red meadow sorrel and watercress pink ice

2 egg yolks

Parker House rolls, for serving

Kosher salt, to taste

In a small bowl, make the mustard sauce by whisking together the mustard, H.P. sauce and Tabasco sauce. Season with a pinch of Maldon salt, to taste.

Right before serving, remove the tenderloin slices from the refrigerator and chop them into a uniform dice. Place along the edges of a serving bowl. Add the mustard sauce to the center of the bowl and place the egg yolk on top. Starting from one end, begin to gently mix the diced tenderloin with the sauce and egg yolk. When fully incorporated, add the herbs, season with the kosher salt and stir once to mix. Finish with another pinch of Maldon salt and microgreens for garnish. Serve with Parker House rolls.