Beef Tartare


Recipe by Naftali Hanau
Serves 4-6

  • 1/2 lb Grow and Behold “Filet Mignon
  • 1 sprig rosemary
  • 4 lavender leaves
  • 1 pinch fresh thyme
  • 1/2 lemon, juiced
  • 1/2 teaspoon sumac
  • 1 small shallot, minced
  • black pepper to taste
  • sea salt to taste
  1. Finely chop meat
  2. Add in other ingredients and adjust spices to taste.
  3. Let sit for 10-15 minutes before serving and adjust seasonings if desired.
  4. Serve on crackers, flatbreads, or a crusty sourdough.

Do ahead: Combine everything except the lemon juice and keep in the refrigerator.  Add lemon juice and let sit 10-15 minutes, then serve immediately.  Tartare should be eaten the same day; the lemon juice will continue to ‘cook’ the meat, affecting the overall texture.

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