Can you make decent steak tartar from previously flash frozen meat? Sirloin or eye-of-round that was super fresh when frozen. I do that all the time with salmon tartar and gravlax but would it work with beef?
If you can get impeccable beef tenderloin, why not showcase it by serving it as the Parisian bistro classic, steak tartare? An assertive sauce of mashed anchovies (which are optional), capers, Dijon mustard, egg yolks, red onion, and parsley complements the rich mineral flavor of the meat. Read more.