Beef Tartare - Good Taste
Good Taste showcases the best of the greater Lehigh Valley’s dining scene, and provides a beautiful and easy resource; one that you can use frequently, and throughout the year when friends or family ask, “Where should we eat tonight?” Use our extensive recipe collection on nights in to get the culinary experience of going out, right in your own home.
good, taste, food, lehigh valley, restaurants, eat, out, friday, saturday, specials, dining, wine, drink, dine
24965
portfolio_page-template-default,single,single-portfolio_page,postid-24965,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-3.3,wpb-js-composer js-comp-ver-5.0.1,vc_responsive

Beef Tartare

From: 187 Rue Principale

INGREDIENTS

• 2 oz. raw beef tenderloin, diced

• 1/2 tsp. shallots, minced

• 1/2 tsp. capers, minced

• 1/4 tsp. chives, minced

• Splash Worcestershire sauce

• Splash of mustard oil

• Splash of steak sauce

• Salt and pepper to taste

• 1 egg yolk

• 6 crostini

DIRECTIONS

In a stainless steel bowl gently mix the portioned meat and all remaining accompaniments (except egg yolk and crostini) with a rubber spatula. Pat the mixture into a standard ring mold that is approximately 1 1/2 inches tall and 2 inches wide. Unmold onto serving plate, top with egg yolk and arrange crostini on the side.

NOTE: This dish is best served immediately after preparation. However, be sure to refrigerate if made several hours ahead of time.

(Serves 1)

Share this Article