Name: Beef Tartare
Yield: 6 Servings
Ingredients: 1 cup unseasoned rice vinegar; ½ cup sugar; 2 tsp. brown mustard seeds; 2 tsp. yellow mustard seeds; 1 Asian pear, unpeeled, cut into ¼” cubes; 1 garlic clove, finely grated; ⅓ cup reduced-sodium soy sauce; 1 Tbsp. sugar; 1 tsp. mustard powder, preferably Chinese hot; 1 tsp. grated peeled ginger; 1 tsp. gochugaru (coarse Korean red pepper powder) or ¼ tsp. crushed red pepper flakes; 2 large egg yolks; 2 tsp. (or more) unseasoned rice vinegar; 1 tsp. gochugaru (coarse Korean red pepper powder) or ¼ tsp. crushed red pepper flakes; ½ tsp. mustard powder, preferably Chinese hot; Kosher salt; ⅓ cup vegetable oil; 2 tsp. mentaiko (marinated cod or pollock roe; optional); ⅓ cup pine nuts; 1 lb. trimmed beef eye round; 2 scallions, thinly sliced; 1 bunch watercress, tough stems trimmed; 1 Tbsp. vegetable oil; 2 tsp. Sherry vinegar or red wine vinegar; Kosher salt and freshly ground black pepper

Image may contain Plant Food Produce and Vegetable

Yes, there are a few recipes within this recipe. But they're simple enough and can be prepared ahead of time, which makes putting the dish together a (relative) breeze.

Recipe notes