Jeremiah & Fábian's Striploin Tartare

RECIPE BY

Jeremiah Stone and Fábian von Hauske

Jeremiah Stone and Fábian von Hauske Valtierra own New York restaurants Contra and Wildair. “Fabian is Mexican, I am Chinese and we are also very influenced by Korean and Japanese cuisine,” says Jeremiah. “There's a lot of overlap with those food cultures and being in New York, there are so many cultures to latch onto so we can go down all these different roads. “Jeremiah does the wine, I am more into doing the visual elements,” says Fábian. “I do the pastry, he does the savoury. Sometimes we have different approaches - I think that’s been really important for us, that’s how we've been able to stay together for this long. We're able to take a lot of the ego out and work as a team.”

This is a bit of a party. We use every New Yorker’s favourite cut and turn it into a hand cut tartare. We’re a New York restaurant and we love a New York strip. It has the least amount of interruption with sinew and connective tissue and is a beautiful piece of meat with a good amount of intramuscular fat and a lot of beefy flavour.

We have a smoky chilli oil, sesame seeds and shiso which has a nice, minty, clean flavour that cuts through the meat. It’s really fun chopping it all up and tossing it all together.

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Tartare

180g (6.3 oz) Westholme striploin
Chilli oil (recipe below)
100g (3.5 oz) sesame paste / tahini
1 clove garlic, crushed
2 shallots, finely diced
4 shiso leaves, finely diced
70ml (2.4 oz) ume plum vinegar, plus extra to season
6g sesame seeds

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Chilli Oil

10 guajillo chillies, dried
750ml (25.4 oz) vegetable oil

Toast chillies in a pan, then place into oil. Allow to steep for 1 day then blend chillies with oil until smooth. Strain chilli oil.
Blend chilli oil with tahini, garlic and umeboshi vinegar.
Trim wagyu (fat can be used for our Fat Financiers recipe). Cut the fillet into small dices and place in a non-reactive mixing bowl.
Mix in shallots and shiso leaves, drizzle in chilli oil, season with vinegar and mix in sesame seeds.

"It’s really fun chopping it all up and tossing it all together."