I really liked this recipe, it’s not perfect, but it’s still pretty great. The sirloin is incredibly tender, and when mixed with the harissa and the other ingredients, it’s absolutely lovely. When on a crostini, it’s even better. I added extra harissa and extra garlic to mine because that’s just how I roll.
This recipe was darn near perfect. I don’t typically like tartare’s, and don’t recommend eating any meats raw. I went all out and used a filet for this recipe. It’s much more tender and has less fat marbled through. The only note I have on this recipe was that there needed to be some tweaks. I felt there was too many capers and not enough hairssa. Overall there was a great balance of sour, spice, and saltiness. A great end to this cookbook!
Beef Tartare with Harissa