Steak Tartare

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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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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