Beef Tartare with Smoked Cheddar

Name: Beef Tartare with Smoked Cheddar
Prep time: 45 min
Cook time: 2 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 1 medium shallot, thinly sliced; 2 tablespoons red wine vinegar; 1 teaspoon sugar; 1 teaspoon kosher salt, divided; ½ pound lean top sirloin, preferably grass-fed; 4 teaspoons buckwheat groats; 1 piece (1 inch) horseradish, peeled and finely grated; ¼ cup smoked cheddar cheese, finely grated; 4 Brazil nuts, finely grated; 2 tablespoons olive oil, for serving

Recipe GLPR126b41b8958886

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French

Appetizer

50 min

263 cal

Servings: 4

Stovetop

SNAP eligible

A refined raw beef dish featuring hand-cut sirloin cubes topped with tangy pickled shallots, fresh horseradish, smoked cheddar, and toasted buckwheat groats for textural contrast. Brazil nuts add richness, while a drizzle of olive oil finishes this elegant, protein-forward appetizer.

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Ingredients

1 medium shallot, thinly sliced

2 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon kosher salt, divided

½ pound lean top sirloin, preferably grass-fed

4 teaspoons buckwheat groats

1 piece (1 inch) horseradish, peeled and finely grated

¼ cup smoked cheddar cheese, finely grated

4 Brazil nuts, finely grated

2 tablespoons olive oil, for serving

Directions

Combine the sliced shallot, red wine vinegar, sugar, and ½ teaspoon kosher salt in a small bowl. Stir well to dissolve the sugar and salt, then let the mixture rest at room temperature for 30 minutes, stirring occasionally, until the shallot softens and becomes translucent.
Place the beef sirloin in the freezer for 15 minutes to firm it up for easier cutting. Remove and cut into ¼-inch cubes using a sharp knife, working quickly to keep the meat cold.
While the beef is chilling, heat a medium skillet over medium heat with no oil. Add the buckwheat groats and toast, tossing constantly, until they become fragrant and lightly golden, about 2 minutes. Transfer to a plate to cool.
In a mixing bowl, combine the cubed beef with the pickled shallot mixture, reserving any extra pickling liquid. Add 2 tablespoons of the reserved pickling liquid and toss gently to distribute the shallots evenly throughout the beef. Season with additional kosher salt to taste.
Divide the beef tartare among four chilled serving plates or bowls. Top each portion with a generous pinch of fresh horseradish, ¼ of the smoked cheddar, 1 of the grated Brazil nuts, and ¼ of the toasted buckwheat groats.
Drizzle ½ tablespoon of olive oil around each plate and serve immediately while the plates remain cold.

Comments

Grocery List Plus Editorial Staff3.75

Buckwheat groats and brazil nuts require a stop beyond standard Charlotte grocers—ALDI and Walmart carry buckwheat sporadically, and brazil nuts are a specialty item more reliably found at Harris Teeter or a health-food store, adding real friction to a weeknight. The recipe's real prep time is closer to 20 minutes of hands-on work (mincing, toasting), not 50, but raw beef demands scrupulous sourcing and handling that cannot be rushed; you must ask your butcher for beef-tartare-grade sirloin, which not every counter stocks daily. Cost per serving runs $6–$8 depending on beef quality, making this a special-occasion dish rather than routine. This works beautifully for a composed, no-reheat dinner that showcases bold flavors and suits confident cooks who respect food safety, but it is not a casual family weeknight solution.