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East Meets South Beef Tartare

Note to Consumer: Tartare means "served raw"
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  • 1 lb prime beef tenderloin
  • ¼ cup Moore's Original Marinade
  • 1 lemon juiced
  • 1 tsp fresh grated ginger root
  • 1 tsp serrano chile minced
  • 1 tsp shallot fine-diced
  • 3 tbsp cilantro leaves finely chopped
  • 3 tbsp black sesame seeds
  • 3 tbsp chives fresh sliced
  • 3 tbsp sesame oil
  • salt to taste
  • Slices of bread for toast


  1. In a bowl, combine Moore’s Marinade, lemon, ginger, chile, shallot, 2 tbsp cilantro, 2 tbsp sesame seed, 2 tbsp chive & 2 tbsp sesame oil and let stand at room temperature for at least 15 minutes. 
  2. With a very sharp knife, slice the beef into 1/8-inch dice. 
  3. In a large bowl, combine the beef with the marinade. Mix gently and season with salt to taste. 
  4. Stand a 1½-inch-tall and 2¼-inch-round mold or a biscuit cutter in the center of a salad plate. 
  5. Fill the mold with beef tartare, pressing gently. 
  6. Lift off the mold. Repeat with the remaining tartare. 
  7. Garnish with toasts, remaining cilantro, sesame seeds and chives.