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Steak Tartare

  • Yield: 4 servings


  • 2 anchovy fillets
  • 2 cloves of crushed garlic, peeled
  • 1 teaspoon capers
  • 1 egg
  • 2 tablespoons Dijon mustard
  • Salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 1 pound freshly ground beef tenderloin
  • 1/4 cup minced shallots
  • 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


  • 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.