Beef Tartare
Presented by 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)
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As seen in the Winter/Spring 2017 Issue
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