Warm Ethiopian Steak Tartare

1. 1

   Let the beef come to room temperature. Adding it to the pot cold brings down the temperature of the butter and would necessitate reheating, which could then overcook the beef.

2. 2

   Heat butter on low-medium heat. When it melts add the cardamom, black pepper, and cayenne pepper. Cook stirring for a few minutes and notice how the smell becomes nuttier. Add the shallots and garlic and cook another few minutes until softened. Butter should brown, and this is actually desired. Crank the heat a little if it hasn't.

3. 3

   Let the butter cool slightly. You should be able to dip your finger in the pot without burning yourself. Add beef and stir to combine thoroughly. You don't want to cook the meat (if serving rare), just warm through, so make sure the heat is off. Add salt to taste and serve sprinkled with chives. You won't be disappointed.

* Per serving · 4 servings · Values may vary.