Steak Tartare

• 2 anchovy fillets
• 2 garlic cloves, peeled and crushed
• 1 teaspoon capers
• 1 egg
• 2 tablespoons Dijon mustard (no substitutes)
• 1 tablespoon Worcestershire sauce
• salt, to taste
• fresh ground black pepper, to taste
• 1/4 cup olive oil (no substitutes)
• 1 lb freshly ground beef tenderloin
• 1/4 cup minced shallot
• 4 tablespoons chopped egg whites
• 4 tablespoons chopped egg yolks
• 4 tablespoons brunoise red onions
• 4 tablespoons finely chopped fresh parsley leaves
• 8 slices white bread, crusts removed, tossed in olive oil, seasoned with salt and pepper and toasted

1. In a small wooden mixing bowl, combine the anchovy, capers and garlic.
2. Using the back of a fork, crush the ingredients and form a paste.
3. Add the egg and mustard.
4. Whisk well.
5. Season with salt, pepper & Worcestershire sauce.
6. Whisk in the oil, to form an emulsion.
7. In a cold mixing bowl, combine the tenderloin and shallots.
8. Season the meat with salt & pepper.
9. Add the emulsion and mix well.
10. Form the tartare into 4 oz rounds, about 1 inch thick.
11. Place in the center of 4 cold plates.
12. Garnish with 1 Tablespoon of each: red onions, parsley leaves, egg yolks & egg whites.
13. Serve with toast points.
14. Now, enjoy!
15. The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell -- ".

anchovy, garlic, capers, egg, worcestershire sauce, salt, fresh ground black pepper, olive oil, ground beef tenderloin, shallot, egg whites, egg yolks, brunoise red onions, parsley, white bread

Taken from www.food.com/recipe/steak-tartare-145330 (may not work)