Servings: 4 as a first-course
For the best steak tartare, use beef tenderloin (the tail end) and always hand-chop the meat. It should never be ground. Chef Anita Lo adds a bit of bulgur for even more texture.
Recipe adapted from Moveable Feast with Fine Cooking.
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Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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