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Classic Steak Tartare
Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name, but it goes well beyond that. If you are able to get your hands on top-quality beef, this is a great way to serve it. Try it over a bed of mesclun or served with toast points or french fries as they do at the Polo Lounge. What to buy: Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he o...
Ingredients
- 3 medium oil-packed anchovy fillets, rinsed and minced
- 2 teaspoon brined capers, drained and rinsed
- 3 teaspoon Dijon mustard
- 2 large egg yolks
- 10 ounce usda prime beef tenderloin, cut into small dice, covered, and refrigerated
- 2 tablespoon finely chopped red onion
- 2 tablespoon finely chopped italian parsley leaves
- 4 teaspoon olive oil
- 3 dash spicy sauce
- 4 dash Worcestershire
- 3⁄4 teaspoon crushed chile flakes
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Directions
Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.
Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toast points or french fries.
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