Chef’s Recipe: Dry-Aged Beef Tartare

As a chef at Imposter Kitchen, I take great pride in serving high-quality food that not only tastes good but also addresses ecological issues. One such dish is our Dry-Aged Beef Tartare, which is served as an appetized at our signature 3-course meal menu. This meal uses aged beef to not only enhance the flavor but also address the problem of food waste.

At Imposter Kitchen, we try to minimize food waste by using innovative techniques, such as dry-aging, to extend the shelf life of food and reduce waste.

The Art of Aging

Dry-aging is a process in which beef is hung in a controlled environment with a specific temperature and humidity for a period of time, usually several weeks. During this time, the beef loses moisture, which concentrates its flavor and tenderizes the meat. This process also allows natural enzymes to break down the muscle tissue, resulting in a more flavorful and tender steak.

The aging process is an experience that can be metaphorized as a personal aging experience. It takes time and effort to achieve the desired result, just as it takes time and effort to achieve personal growth and development.



  1. Begin by trimming any excess fat or gristle from the beef tenderloin. Cut the meat into small, uniform cubes and place them in a mixing bowl.
  2. Add the finely chopped shallot, drained and rinsed capers, Dijon mustard, egg yolk, Worcestershire sauce, and hot sauce to the mixing bowl with the beef.
  3. Gently toss the ingredients together until they are evenly combined.
  4. Drizzle the olive oil over the top of the beef mixture and toss again to coat the meat.
  5. Season the mixture with salt and pepper to taste.
  6. To serve, use a small ring mold to shape the beef tartare into a round, compact shape. Alternatively, you can use a spoon to create a quenelle shape.
  7. Garnish the tartare with additional capers, chopped herbs, and a drizzle of olive oil, if desired.
  8. Serve immediately with crostini, crackers, or other toasted bread for dipping.
Enjoy cooking and eating with this video.

Tips and Tricks

  • Make sure your dry-aged meat is chopped extremely finely. Your tartare will have a lovely, meaty texture as a result.
  • Don’t skip this stage; your tartare needs to sit for at least 30 minutes for the flavors to combine.
  • Your tartare will have a pleasant, crunchy texture after being lightly toasted, which goes well with the meaty flavors.

Chef’s Note: Reflecting Dry-Aging

At Imposter Kitchen, we believe that the art of aging applies to both humans and our ingredients. Just like aging humans, dry-aged beef goes through a process of transformation that brings out its unique character and flavors. Through this process, the meat develops a deeper, more complex taste, much like how we as humans develop a deeper understanding and appreciation for life as we age.

The dry-aging process involves hanging the beef in a controlled environment for an extended period of time, allowing the natural enzymes in the meat to break down the muscle tissue, resulting in a more tender and flavorful cut of meat. This process requires patience and attention to detail, much like the care and attention that we must give to our own bodies and minds as we age.

Just like aging humans, dry-aged beef also requires the right conditions and care to reach its full potential. It’s important to monitor the temperature and humidity levels during the aging process to ensure that the meat develops properly. Similarly, we must take care of our bodies by eating a healthy diet, staying active, and taking care of our mental health to age gracefully and live a fulfilling life.

In the end, both dry-aged beef and aging humans go through a process of transformation that brings out unique flavors and characteristics. Just like how we savor the complexities of a well-aged piece of beef, we should also embrace the complexities and beauty of aging in ourselves and those around us.

To that end, the Dry-Aged Beef Tartare is not just a delicious appetizer; it is a reflection of our commitment to addressing ecological issues and embracing the aging experience.

Through innovative techniques, we can create food that not only tastes good but also helps to reduce waste and minimize our impact on the environment. By embracing the aging experience, we can transform ourselves and our food into something new and unique, while also addressing the ecological issues that affect our planet.

Chef de Cuising of Imposter Kitchen

Enjoy the delicious and unique flavor of dry-aged beef tartare, courtesy of Imposter Kitchen!

Looking for more recipes of course meals at Imposter Kitchen? Try this link.

Chef de Cuisine
Chef de Cuisine
안녕하세요, 임포스터 키친의 주방장입니다. Hi, I'm the Chef de Cuisine at Imposter Kitchen.

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