Steak Tartare

Steak Tartare
Adapted from foodnetwork.com
Steak Tartare

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    cloves of crushed garlic, peeled

  • 1

    teaspoon capers

  • 1

    egg

  • 3

    tablespoons Dijon mustard

  • Salt 1 tsp kosher

  • Freshly ground black pepper

  • 1/4

    cup olive oil

  • 1

    pound freshly ground beef tenderloin

  • 1/4

    cup minced shallots + 1 TBS

  • 2

    TBS Worcestershire sauce

  • 4

    tablespoons chopped egg whites

  • 4

    tablespoons chopped egg yolks

  • 4

    tablespoons brunoise red onions

  • 4

    tablespoons finely chopped fresh parsley leaves

  • 8

    slices of white bread, crust removed, tossed in olive oil, seasoned with salt and pepper and toasted

Directions

In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork, crush the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season with salt and pepper. Add the emulsion and mix well. Form the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish each with traditional garnishes. Serve with toast points.

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