Today I am pushing the limits! I want to see if raw steak tartare is better with sous vide cooking. This will make the tartare safer to eat, but the question is, does it taste the same? Or is it better? or worst?

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HOW TO COOK STEAK TARTARE SOUS VIDE
I cooked it for 30min @ (131°F / 55)

* Steak Tartare Recipe *
1/2 lbs lean tenderloin
2 tsp Shallots
1 tsp Chives
1 tsp Capers
1 tsp Toasted Sesame Seeds
1 tsp Sesame Oil https://amzn.to/2Qz6W77
2 tsp Ponzu Sauce https://amzn.to/2Qxcwae
1 tsp Worcestershire https://amzn.to/2YYsld4
1 tsp Dijon Mustard https://amzn.to/2QCmPtt
Radish, Salt and Pepper to taste!

* Tenderloin by Grand Western Steaks
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#Steak #SteakTartare #SousVide