Print
Yield:
4 servings
Level:
Easy

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

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.

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

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Grilled Skirt Steak (Churrasco)

Recipe courtesy of Daisy Martinez

Swiss Steak

Recipe courtesy of Alton Brown

Skirt Steak

Recipe courtesy of Alton Brown

Grilled Flat Iron Steak

Recipe courtesy of Kevin Gillespie

Grilled Pork Shoulder Steak

Recipe courtesy of Kevin Gillespie

Sirloin Steak

Recipe courtesy of Alton Brown

Skirt Steak Quesadillas

Recipe courtesy of Kelsey Nixon

Steak au Poivre

Recipe courtesy of Alton Brown

T-Bone Steak

Recipe courtesy of Cooking Channel

Trending Videos

So Much Pretty Food Here