Steak Tartare

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 anchovy fillets
• 2 garlic cloves, peeled and crushed
• 1 teaspoon capers
• 1 egg
• 2 tablespoons dijon mustard (no substitutes)
• 1 tablespoon worcestershire sauce
• salt, to taste
• fresh ground black pepper, to taste
• 1/4 cup olive oil (no substitutes)
• 1 lb freshly ground beef tenderloin
• 1/4 cup minced shallot
• 4 tablespoons chopped egg whites
• 4 tablespoons chopped egg yolks
• 4 tablespoons brunoise red onions
• 4 tablespoons finely chopped fresh parsley leaves
• 8 slices bread, crusts removed, tossed in olive oil, seasoned with salt and pepper and toasted

Recipe

• 1 in a small wooden mixing bowl, combine the anchovy, capers and garlic.
• 2 using the back of a fork, crush the ingredients and form a paste.
• 3 add the egg and mustard.
• 4 whisk well.
• 5 season with salt, pepper & worcestershire sauce.
• 6 whisk in the oil, to form an emulsion.
• 7 in a cold mixing bowl, combine the tenderloin and shallots.
• 8 season the meat with salt & pepper.
• 9 add the emulsion and mix well.
• 10 form the tartare into 4 oz rounds, about 1 inch thick.
• 11 place in the center of 4 cold plates.
• 12 garnish with 1 tablespoon of each: red onions, parsley leaves, egg yolks & egg whites.
• 13 serve with toast points.
• 14 now, enjoy!
• 15 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 -- ".