Classic Steak Tartare Recipe

• 3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced
• 2 teaspoons brined capers, drained and rinsed
• 3 teaspoons Dijon mustard
• 2 large egg yolks
• 10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped Italian parsley leaves
• 4 teaspoons olive oil
• 3 dashes hot sauce (such as Tabasco)
• 4 dashes Worcestershire sauce
• 3/4 teaspoon crushed chile flakes (optional)

1. Combine anchovies (if using), capers, and mustard in a nonreactive bowl.
2. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.
3. Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined.
4. Season well with salt and freshly ground black pepper.
5. Serve immediately with toast points or french fries.

anchovy, capers, mustard, egg yolks, prime beef tenderloin, red onion, italian parsley, olive oil, hot sauce, worcestershire sauce, crushed chile flakes

Taken from www.chowhound.com/recipes/classic-steak-tartare-10983 (may not work)