This is a sophisticated, unique tartare that’s well-balanced and flavorful, finished with caviar for a salty pop, and radish sprouts for a bit of bitterness. Many people like to leave tartare to the professionals—they’ll order it in a restaurant, but won’t make it at home. ChefSteps wants to dispel all your tartare-themed apprehension. You’ll be making it at home in no time. All the time.

Watch how to make Beef Tartare from ChefSteps

While it may make some people cringe, this beef sashimi platter at Torishige in Tokyo was one of my favorite dishes of 2013! Tartare taken to the next level, with everything from liver to tongue to brain on the plate. All eaten raw, served with a few sauces, seasonings and raw egg…