STEAK TARTARE

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Steak Tartare image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

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

Steps:

  • 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.

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #appetizers     #main-dish     #beef     #european     #dinner-party     #russian     #dietary     #meat     #4-hours-or-less

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