A classic steak tartare, done the way we did it in restaurants. The meat goes in the freezer first so you can cut it into perfectly even little cubes, and almost every wet ingredient goes into an anchovy mayo instead of straight into the meat. That last one is a trick I don't see in a lot of recipes, and it's why this tartare keeps its bite instead of turning into a wet mess.
It started as a "what do I have left in the fridge" thing hahah, and it turned out way too good.
Serves: 2 as a main, 3 as a starter
Time: about 1 hour (+ 1.5 hours in the freezer, + the mustard seeds the day before)
Difficulty: home cook
What you need: mandoline, deep fryer or a heavy pot with a thermometer, meat slicer (optional)
Difficulty goes home cook → line cook → sous chef. Pull off a sous chef one at home and you're allowed to brag about it.