We were making a beef tartare. We wanted to incorporate the flavor of seared meat into the preparation while keeping it a raw beef course. We took the trim pieces from the tartare and put them through the grinder. Then we put them in a pot with olive oil. We cooked the meat down until the fat rendered out and we ended up with crispy caramelized particles of beef. We made a ton of beef fond. Then we strained the oil from the pot and reserved it. We added salt to the beef particulates and mixed them together in the pot. Then we drained the beef-salt on a paper towel. When it was cool, we pulverized it in a blender to fully combine the salt and fried beef. When we assembled the steak tartare, we dressed it with the fried beef oil and seasoned it with the beef salt. The two additional beef elements added the flavor of roasted meat to our uncooked preparation. Now, for our next steak preparation, beef salt will play an integral role.
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