Recipe:
Beef Tartar
Yield: 4 Serving
Yield: 4 Serving
|
Amount
|
Unit
|
Ingredients
|
|
3
|
Each
|
Anchovies-Rinsed and minced
|
|
2
|
Teaspoons
|
Capers-Drained
|
|
3
|
Teaspoons
|
Dijon Mustard
|
|
2
|
Each
|
Egg Yolks
|
|
10
|
Ounces
|
Beef Tenderloin-Cut into small
dice
|
|
2
|
Tablespoons
|
Red Onion-Finely diced
|
|
2
|
Tablespoons
|
Italian Parsley-Finely chopped
|
|
1/2
|
Teaspoon
|
Franks Hot Sauce
|
|
1/2
|
Teaspoon
|
Worcestershire Sauce
|
|
To
|
Taste
|
Salt and Pepper
|
|
|
|
|
|
|
|
Toast Points and Quail Egg if
Desired.
|
Procedure:
1. Combine anchovies (if using), capers,
and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash
ingredients until evenly combined; mix in egg yolks.
2. Use a rubber spatula to fold
remaining ingredients into mustard mixture until thoroughly combined. Season
well with salt and freshly ground black pepper. Serve immediately with toast
points
