I made the tartar with dry-aged ribeye, my favorite cut of beef. I fine diced it and mixed it with shallots, olive oil, salt, pepper and a little bit of sweet soy sauce. I formed the tartar with a small ring mold and topped it with bread crumbs that I toasted with a morel mushroom butter.
There are various pickled vegetables and fruit on the plate; carrot, Jerusalem artichoke, jalapeno, radish, asparagus and asian pear. And the jam was made by slow-cooking red onion in red wine and a little sugar. And of course, some of Al's mustard finishes the dish.