Steak Tartare

• 1 1/4 pounds filet mignon
• 2 tablespoons Dijon mustard
• 3 tablespoons extra virgin olive oil
• 1 jalapeno chile, finely diced
• 1 large shallot, finely diced
• 6 cornichons, finely diced
• 2 tablespoons brined capers, drained
• 3 green onions, green and pale green parts, thinly sliced
• 1/4 cup finely chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• Mustard Sauce (recipe follows)
• Garlic Toast (recipe follows)
• 1 large egg yolk
• 2 anchovies in oil, patted dry
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons red wine vinegar
• 3/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• (makes about 1 cup)
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 (1/4-inch-thick) slices Italian bread
• (makes 12 pieces)

1. Put the beef on a plate and place in the freezer for 15 minutes (this will make dicing the beef easier).
2. Whisk together the mustard and oil in a large bowl.
3. Add the jalapeno, shallot, cornichons, and capers and mix to combine.
4. Remove the meat from the freezer and cut into 1/4-inch dice.
5. Put the steak in the bowl with the jalapeno mixture, add the green onions and parsley, and fold gently to combine.
6. Season with salt and pepper.
7. Divide the tartare among 4 large dinner plates, drizzle with some of the mustard sauce, and serve with 3 slices of the garlic toast.
8. Serve immediately.
9. Combine the egg yolk, anchovies, both mustards, and the vinegar in a blender and blend until smooth.
10. With the motor running, slowly add the oil, drop by drop at first, and blend until emulsified.
11. Season with salt and pepper.
12. Cover and refrigerate for at least 1 hour and up to 1 day before serving.
13. Preheat the broiler or heat a grill pan over high heat.
14. Combine garlic and oil in a blender and blend for 1 minute.
15. Season with salt and pepper.
16. Pour the mixture into a bowl.
17. Brush both sides of the bread with the garlic oil and broil or grill the bread until lightly golden brown on both sides, about 30 seconds per side.
18. Cut each slice in half.
19. The garlic toasts are best served warm, the day they are made.

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Taken from www.epicurious.com/recipes/food/views/steak-tartare-382821 (may not work)