Steak Tartare (Tartare de Filet de Boeuf)

By KatKD

Ingredients

• cut beef tenderloin
• 1 1⁄2 tbsp. Dijon mustard
• 2 egg yolks
• 1 ⁄4 cup canola oil
• 6 tbsp. salt
• packed capers, rinsed, drained, and minced
• 2 tbsp. minced, pitted green Niçoise olives
• 2 tbsp. minced parsley
• 1 1⁄2 tbsp. Worcestershire sauce
• 1 ⁄4 tsp. hot sauce, such as Tabasco 4 cornichons, minced
• 1 small yellow onion, minced Kosher salt and freshly ground black pepper, to taste
• French fries, for serving
• Mixed salad greens, for serving

Details

Adapted from saveur.com

Preparation

Step 1

Place beef in the freezer to firm, about 30 minutes; this will make it easier to chop finely. Meanwhile, whisk mustard and egg yolks in a large bowl; while whisking constantly, slowly pour in oil to create a mayonnaise. Add capers, olives, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavorings until ready to use.

Remove beef from freezer and cut into 1⁄4" cubes. Transfer beef to bowl of flavorings and stir to combine. Keep beef mixture chilled until ready to serve.

To serve, divide beef mixture into 4 equal portions, and shape each into an oval disk on a serving plate. Serve immediately with fries and mixed greens, if you like.