Steak Tartare

Recipe Information

Ingredients

• 8 oz prime beef tenderloin (minced)
• 2 tsp caper (drained & rinsed)
• 2 egg yolks
• 3 tsp Dijon mustard
• 2 tbsp parsley (minced)
• 1 lemon (zested)
• 2 tbsp + 4 tsp olive oil
• 1 tsp horseradish
• 4 dash Worcestershire
• 1 tsp anchovy (minced fine)
• cup fingerling potatoes (thinly sliced)
• baguette (slice thin)
• Salt and pepper, to taste
• 2 cup canola oil (for frying)

Directions

1. In a pot heat the canola oil to 300 degrees.

2. Gently drop the potatoes and let them fry for 2-3 minute, drain from the oil onto paper towel and sprinkle with a little salt.

3. For the crostini, heat your oven to 450 and lay the sliced bread evenly onto a sheet pan. Drizzle with 2 tbsp olive oil and sprinkle with salt. Cook for 7 minutes, rotate the pan and cook for another 7 minutes.

4. In a bowl, mix anchovies, capers, mustard, egg yolk, 4 tsp olive oil, lemon zest, horseradish, Worcestershire and shallots. Mix well to combine and toss with the tenderloin.

5. Using a ring mold if you want to make each plate uniform, otherwise just divide the portions up onto two plates. Garnish with the fired fingerlings and serve alongside the crostini. Enjoy!