How to Make Joe Muer’s Steak Tartare

Try this dish from the popular area seafood restaurant with this copycat recipe.
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Photograph by Rebecca Simonov

Joe Muer Seafood has been serving metro Detroit since the 1950s and offers a menu filled with a variety of seafood, salads, soups, and entrees including its Prime Steak Tartare. Try this dish at home with this easy recipe.

Ingredients

Soy Poached Egg Yolk

  • 1 cup low-sodium soy sauce
  • 1 cup sake
  • 2 cups water
  • 1 egg, separated

Whipped Creme Fraiche

  • 1 cup creme fraiche
  • 1 teaspoon chives, sliced fine
  • 1 teaspoon parsley, chopped fine
  • Salt and pepper to taste

Steak Tartare Mayo

  • 2 egg yolks
  • 1 cup blended or canola oil (do not use pure olive oil)
  • 2 anchovies
  • 1 teaspoon capers, chopped
  • 1 teaspoon shallots, minced
  • 2 dashes Tabasco
  • 1/4 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon whole-grain mustard
  • 2 teaspoons minced parsley
  • 1 teaspoon minced chives
  • Salt and pepper, to taste

Steak Tartare

  • One 5-ounce fresh steak (filet or New York strip preferred), finely diced
  • 1-2 ounces Steak Tartare Mayo
  • 1 teaspoon capers, roughly chopped
  • 1 teaspoon shallot, finely diced
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon chives, thinly sliced
  • Salt and pepper, to taste
  • 1.5-2 ounces Whipped Creme Fraiche
  • 1 Soy Poached Egg Yolk
  • 1 tablespoon caviar
  • Toast points or thick potato chips, for serving

Directions

Soy Poached Egg Yolk

  1. Combine soy sauce, sake, and water in a saucepan. Bring to a rolling
    boil; reduce heat to a simmer. While waiting to boil, prepare an ice bath to shock the yolk.
  2. Add egg yolk to the liquid and poach for 45 seconds. Transfer to the ice bath. Once cool, remove from ice bath and reserve in cold water.

Whipped Creme Fraiche

Whip creme fraiche as you would for whipped cream in the bowl of a stand mixer until stiff. Fold in herbs and season to taste.

Steak Tartare Mayo

  1. Combine egg yolk, anchovies, Tabasco, and Worcestershire sauce in the
    bowl of a food processor. Puree until anchovies are finely minced, then, with the motor running, drizzle oil in a thin stream to form an emulsion. Add water as needed to thin if it gets too thick.
  2. Once all oil is emulsified, add shallots, capers, whole-grain mustard, and lemon juice and pulse to combine.
  3. Add herbs and black pepper; pulse to combine. Check seasoning, but be careful with the salt; the capers and mustard will add a lot of salinity.

Steak Tartare

  1. Combine steak, tartare mayo, herbs, capers, and shallots in a small mixing bowl. Check seasoning and adjust as needed.
  2. Spoon mixture into a 2.5-to-3-inch ring mold. Press down, but don’t force down too hard. Top with whipped creme fraiche and smooth the surface. Top with poached egg yolk and caviar.
  3. Serve with toast points or chips and enjoy!

Joe Muer Bloomfield Hills is located at 39475 Woodward Ave., Bloomfield Hills. Call 248-792-9609 or visit joemuer.com for more information. 


This story is from the December 2023 issue of Hour Detroit magazine. Read more in our digital edition. Plus, find even more recipes from area restaurants including Oak & Reels Seasonal Crostini and Le Suprême’s Trout Amandine at hourdetroit.com