Steak tartare

8 oz prime beef tenderloin, minced

2 tsp capers, drained & rinsed

2 egg yolks

3 tsp Dijon mustard

2 tbsp shallot, minced

2 tbsp parsley, minced

1 lemon, zested

2 tbsp + 4 tsp olive oil

1 tsp horseradish

4 dashes Worcestershire

1 tsp anchovy, minced fine

½ cup fingerling potatoes, thinly sliced

½ baguette, sliced thin

salt and pepper to taste

2 cups canola oil, for frying

In a pot heat the canola oil to 300 degrees.

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

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.

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

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

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