Beef Tartare - Good Taste
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Beef Tartare

From: 187 Rue Principale


• 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


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)

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