Make Steak Tartare with Peter Agostinelli

Step outside of your comfort zone and master a popular raw dish with the guidance from Peter Agostinelli, New England native and executive chef at Grill 23 & Bar. The talented chef is taking on Boston magazine’s Instagram on Thursday, September 3rd at 4:00pm to walk you through the ins and outs of making the simple yet deliciously sophisticated steak tartare. Varieties of this dish are found in many cuisines around the world in Europe, South America, Africa and North America — and you are welcome to learn how to make the Grill 23 style.

This version (ingredients outlined below) incorporates Kobe beef, quail egg, salt & vinegar potato chips and truffles — which all pair beautifully with a cold glass of Stella Artois. Pick up the ingredients and cook along, or just tune in and enjoy your Stella, to see how the chef creates this beautiful plate of protein goodness. Or, if you don’t feel like cooking (or doing any dishes), book a table at Grill 23 & Bar to get a taste of their tartare. Watch online here or reserve your table here and let someone else hunt for the ingredients.


2 ounces Tartare dressing (recipe below)
8 ounces diced American Kobe cap eye round
1 tablespoon minced chives
1 each quail egg
1 bunch Mache, you can substitute watercress if you like
As needed kosher salt
As needed Salt & Vinegar potato chips

Truffle Beef Tartare Dressing

½ cup blended oil
1 ounce truffle oil
1 ounce Worcestershire sauce
1 each shallot, minced
½ ounce chopped capers
½ ounce chopped cornichons
1 ounce truffle peelings, drained and chopped
2 ounce grain mustard
Mix all ingredients

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