2 Anchovy fillets
2 Garlic cloves; crushed
1 ts Capers
1 Egg
2 tb Dijon mustard
Salt; to taste
Freshly-ground black pepper;
-to taste
1/4 c Olive oil
1 lb Freshly-ground beef
-tenderloin
1/4 c Minced shallots
4 tb Chopped egg whites
4 tb Chopped egg yolks
4 tb Brunoise red onions
4 tb Finely-chopped fresh parsley
-leaves
8 White bread slices; crust
-removed,
Tossed in olive oil;
-seasoned with salt
And pepper and toasted
In a small wooden mixing bowl, combine the anchovy, capers and garlic.
Using the back of a fork, crush the two and form a paste. Add the egg and
mustard. Whisk well. Season with salt, pepper and Worcestershire sauce.
Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the
tenderloin and shallots. Season with salt and pepper. Add the emulsion and
mix well. Form the tartare into 4-ounce rounds, about 1-inch thick. Place
in the center of four cold plates. Garnish each with traditional garnishes.
Serve with toast points. This recipe yields 4 servings.
Yields
4 servings