Steak Tartare

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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 ingredients and form a paste.
  • Add the egg and mustard.
  • Whisk well.
  • Season with salt, pepper & Worcestershire sauce.
  • Whisk in the oil, to form an emulsion.
  • In a cold mixing bowl, combine the tenderloin and shallots.
  • Season the meat with salt & pepper.
  • Add the emulsion and mix well.
  • Form the tartare into 4 oz rounds, about 1 inch thick.
  • Place in the center of 4 cold plates.
  • Garnish with 1 Tablespoon of each: red onions, parsley leaves, egg yolks & egg whites.
  • Serve with toast points.
  • Now, enjoy!
  • The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell -- ".
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