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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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