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Classic Steak Tartare

Classic Steak Tartare

Chef Jeff Merry | Reinhart Boston


  • 3 oz anchovies
  • 2/3 oz non-pareil imported caper
  • 1 oz Dijon mustard
  • 4 egg yolks
  • 8 oz beef tenderloin
  • 2 oz red onion, peeled and diced
  • ½ oz curly fresh parsley, cleaned and chopped
  • 1 ½ oz extra virgin olive oil
  • ¼ oz hot sauce
  • ½ oz Worcestershire sauce
  • ½ oz Jonathan sprouts


  1. In a bowl, combine anchovies, capers and mustard; mash until a paste develops. Add egg yolks and blend.
  2. Dice tenderloin, place in a bowl and add parsley, olive oil, hot sauce and Worcestershire sauce. Combine everything (egg mixture and meat mixture). Season with sea salt and coarse black pepper.
  3. Serve with grilled crostini. Garnish with Jonathan sprouts.

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