Grass-Fed Beef Tartare

Clean all outer fat from sirloin and cut ¼-inch thick slices across the grain. Cut these slices into thin strips and cut again into small cubes. Place the meat into small piles and continue to mince with a knife until a fine-to-medium texture is obtained.

Place minced beef in a clean glass or metal bowl over ice, cover and refrigerate.

In a cast iron fry pan, add wood chips and place over medium/high heat. Turn on exhaust fan (or do on BBQ). Once the chips are smoking, place onion in pan. Cover with tin foil and set off heat, allow to sit until smoke has disappeared.

Mince onion and capers; add to a chilled bowl with minced beef. Add Tabasco, Worcestershire sauce and salt and pepper to taste. Keep refrigerated.

Pre heat oven to 375ºF. Lay slices of bread on sheet pan, drizzle with olive oil and sprinkle with sea salt. Place in oven until toasted and crisp, remove from oven and allow to cool.

In a blender add peeled garlic clove, duck egg yolks, rosemary, lemon juice, salt, and pepper; process until smooth, stopping to scrape down sides. With processor running, gradually add truffle oil and olive oil in a slow, steady stream, processing until thickened. Adjust seasoning with sea salt and black pepper.

To assemble: Add aioli to the tartare mixture until desired consistency is made, adjust seasoning. Spoon tartare on to the walnut crostini, sprinkle with baby cress. Served immediately.