September in Houston is still warm enough to crave light and refreshing dishes, and Italian chophouse Marmo delivers with its Prime Beef Tartare. Chef Eli Jackson takes his time with each aspect of the dish, ensuring that layers of flavor are infused into each bite. marmoitalian.com
The Meat
Chef Eli uses meticulously diced pieces of beef tenderloin and locally sourced Wagyu beef. This ensures the dish is not just tender, but adds a depth of flavor that is truly exceptional.
The Egg Yolk
To cure the egg yolk, chef Eli immerses it in truffle oil in a Cryovac-sealed bag. The bag is then sous vide at 158 degrees for 20 minutes and chilled immediately for an added elevated flair.
The Mix-ins
Chef Eli folds in capers as a nod to the classic Dijon and red onion for freshness.
The Aioli
The dish is topped with white truffle aioli made in-house using the Northern Italian Piemonte region truffles. This fusion of French recipe with Italian and Texan flavors and ingredients adds a unique richness to the dish.