Seed & Fire Filet Tartare

Six ounces of beautiful filet. Hand diced. Cold bowl. Sharp knife. Take your time here. That texture matters.

I went bigger on mustard than usual and I’m glad I did.

Two teaspoons Dijon.

Two teaspoons of big, bold stone ground mustard. The kind that’s nearly all seeds. You see it. You feel it. It gives the tartare texture and character.

Instead of anchovy, I added just a few splashes of Maggi. A few splashes of Tabasco followed. Not a flood. Just enough to wake it up.

Then came the heat.

One whole habanero, very fine dice. Seeds removed. For me, it was perfect. Warm, steady, layered. It didn’t overpower anything. It just made the whole thing more alive.

I added two teaspoons of Boar’s Head Sweet Vidalia Onion sauce. That sweetness played beautifully with the habanero. It rounded the edges and gave the beef a subtle contrast that worked.

A full tablespoon of great olive oil went in to smooth everything out.

Juice from about an eighth of a lime wedge. Bright, clean lift.

Four scraped and finely diced grape tomatoes. And yes, grape tomatoes matter. They’re meatier and less watery. They held their shape and brought balance without turning this into a salsa.

Two dashes of regular paprika. Nothing smoked. Just warmth and color.

And a lot of fresh cracked black pepper. Not shy with it. Pepper belongs here.

Salt went in last. Always taste first. Then adjust.

I mixed it gently, pressed it into a ring, and let it sit a few minutes so everything could settle into itself.

There were no herbs in the house. No parsley, no chives. And honestly, I didn’t miss them. I improvised with the incredible ingredients on hand and didn’t miss the traditionals.

The result was exciting. Balanced. Full of personality. The mustard seeds gave it texture. The habanero gave it energy. The grape tomatoes and Vidalia sauce kept it smooth.

This is the kind of cooking I love. Start with exceptional beef. Trust your instincts. Adjust as you go.

And enjoy every bite.