Recipe by Naftali Hanau
- 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
- Finely chop meat
- Add in other ingredients and adjust spices to taste.
- Let sit for 10-15 minutes before serving and adjust seasonings if desired.
- 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.