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Steak Tartare

Yields2 Servings

 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!

Nutrition Facts

Servings 0

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