Recipe

Steak Tartare

Ingredients

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.