Beef Tartare With Cherry Peppers
- 1 pound best-quality beef tenderloin
- 3 tablespoons chopped drained capers
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons grapeseed or other neutral oil
- 1 tablespoon finely chopped cherry pepper or red jalapeno
- 1 tablespoon finely chopped shallot, rinsed in cold water
- Kosher salt
- 4 best-quality large egg yolks
- Freshly ground black pepper
- Dijon mustard, cornichons, and toasted country-style bread (for serving)
- Chill beef in freezer 15 minutes; cut into 1/4" pieces. Mix beef, capers, parsley, oil, cherry pepper, and shallot in a chilled large bowl; season with salt.
- Divide tartare among chilled plates and top with egg yolks; season with salt and black pepper. Serve with mustard, cornichons, and toast.
tenderloin, capers, parsley, grapeseed, cherry pepper, shallot, kosher salt, egg yolks, freshly ground black pepper, cornichons
Taken from www.epicurious.com/recipes/food/views/beef-tartare-with-cherry-peppers-51223010 (may not work)