Steak Tartare is a rather interesting dish. It's marinated, chilled, raw steak that has been ground up and molded. The use of raw meat has made this dish rather unpopular for some due to understandable health concerns. However, using fresh meat and making sure to use proper hygiene during preparation will diminish the risk. This meal shuld not be eaten by anyone with a weakened immune system or suffers from a chronic illness, however.
Make sure to get the meat as fresh as possible from your local butcher for the best flavor and hygiene, and to use fresh, pasteurized eggs as well.
- 3 medium oil-packed anchovy fillets, rinsed and minced
- 2 teaspoons brined capers, drained and rinsed
- 3 teaspoons Dijon mustard
- 2 large egg yolks
- 10 ounces prime beef tenderloin, diced, covered, and refrigerated
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped Italian parsley leaves
- 4 teaspoons olive oil
- 3 dashes hot sauce
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon crushed chile flakes
- 1 baguette, sliced crosswise into 1/4-inch-thick slices
Combine the anchovies, capers, and mustard in a glass or stainless steel mixing bowl. Mash the ingredients wit ha fork until evenly combined, then mix in the egg yolks. Use a rubber spatula to fold the rest of the ingredients into the mixing bowl until everything is combined. Season with salt and fresh, black pepper.
Let it sit covered int he fridge for 30 minutes to flavors combine. Serve atop toasted baguette, garnish with fresh greens.