Sunday Brunch: Steak Tartare Recipe
- 1 pound eye of round or beef tenderloin
- 2-4 egg yolks
- 2 shallots, finely minced
- Kosher salt and freshly cracked pepper
- anchovy fillets, minced (optional)
- Dijon mustard (optional)
- Tomato ketchup (optional)
- Worcestershire sauce (optional)
- Olive oil (optional)
- Finely minced capers (optional)
- Trim all the visible fat from the meat, then place in the freezer for 15 minutes, or until just slightly firm. Remove from freezer and cut into slices about 1/8th of an inch thick (or as close and you can manage), then make a small pile and slice once again into thin strips, then finally cut those strips into a very fine dice.
- Depending on how you are serving your tartar, you can toss this meat with shallots, salt and pepper, then mound onto 4 plates and top with egg yolks; then surround the tartar with little piles of any or all of the optional ingredients so that the diners can season for themselves. Or gently toss all the meat with yolks, shallots, salt and pepper to taste, followed by any or all of the optional ingredients to taste and serve either family style, or on 4 small plates. Any way you choose, to serve remember to have lots of crusty bread or toast points.
beef tenderloin, egg yolks, shallots, kosher salt, anchovy, tomato ketchup, worcestershire sauce, olive oil, capers
Taken from www.seriouseats.com/recipes/2011/06/steak-tartare-recipe.html (may not work)