
Classic Steak Tartare
Chef Jeff Merry | Reinhart Boston
Ingredients
- 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
Preparation
- In a bowl, combine anchovies, capers and mustard; mash until a paste develops. Add egg yolks and blend.
- 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.
- Serve with grilled crostini. Garnish with Jonathan sprouts.
- Servings: 2
- Type: Lunch, Dinner, Entree
- Categories: Recipes, VOL 6 - ISSUE 3 • SUMMER 2018
- Tags: Beef, Dinner, Entrée, Lunch
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