As Director of Culinary Operations at Myers Park Country Club, Scott Craig strives to showcase the quality of an ingredient with minimal manipulation.
“Beef Tartare is one of my favorite dishes to prepare,” says Scott Craig, Director of Culinary Operations at Myers Park Country Club, Charlotte, N.C. “It allows us to showcase the quality of our ingredients in their natural state with minimal manipulation.”
For this preparation, Craig uses a local antibiotic-free and hormone-free Angus tenderloin, as well as fresh, local radishes and edible flowers.
“It’s best enjoyed when smeared on crusty bread along with the accompaniments seen here, or with pickled onions,” adds Craig.
Follow Chef Craig on Instagram: @chefscottcraig