From: Chef Matthew Ridgway, The Southern Gentleman, Atlanta. Yield: 4 servings.
1 lb. grass-fed eye round, or lean sirloin
¼ cup cooked black-eyed peas
¼ cup black eyed peas fried in olive oil and then salted
2 Tbsp. Dijon mustard
2 egg yolks
1/3 cup blended oil
1 Tbsp. salt-packed capers, rinsed, drained and minced
2 Tbsp. minced parsley
2 tsp. Worcestershire sauce
2 tsp. steak sauce
3-4 dashes of hot sauce
10 cornichons, minced
2 small shallots, diced
to taste, salt and pepper
For tartare dressing: Mix all ingredients to emulsify.
For steak tartare: Denude the meat by carefully removing silver skin from the eye round. Place in freezer on a plate for about an hour. This allows a more uniform cut. Remove beef from freezer and slice across the grain into thin slices (about ¼”). Next, cut the meat into ¼” small dice. Set aside in a stainless steel mixing bowl. With a medium fork, crush the meat in the bowl, while pouring in the dressing. Using about ½ to ¾ of dressing. Emulsify and add salt and pepper to taste.
To serve: Add cooked black-eyed peas to the meat mixture, then season to taste. Divide into 4 small chilled bowls. Spread the fried black eyed peas on top of the tartare, and garnish with a small amount of frissee (optional) if desired.