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Classic Steak Tartare

Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name, but it goes well beyond that. If you are able to get your hands on top-quality beef, this is a great way to serve it. Try it over a bed of mesclun or served with toast points or french fries as they do at the Polo Lounge. What to buy: Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he o...

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Ingredients

number of servings
1
  • 3 medium oil-packed anchovy fillets, rinsed and minced Added to
  • 2 teaspoon brined capers, drained and rinsed Added to
  • 3 teaspoon Dijon mustard Added to
  • 2 large egg yolks Added to
  • 10 ounce usda prime beef tenderloin, cut into small dice, covered, and refrigerated Added to
  • 2 tablespoon finely chopped red onion Added to
  • 2 tablespoon finely chopped italian parsley leaves Added to
  • 4 teaspoon olive oil Added to
  • 3 dash spicy sauce Added to
  • 4 dash Worcestershire Added to
  • 34 teaspoon crushed chile flakes Added to

Nutritional values and price

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Directions

5 min.
1. Step

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. Step

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 or french fries.

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Classic Steak Tartare

Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name, but it goes well beyond that. If you are able to get your hands on top-quality beef, this is a great way to serve it. Try it over a bed of mesclun or served with toast points or french fries as they do at the Polo Lounge. What to buy: Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he o...

5
Minutes
1
Number of servings
Directions
1. Step

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. Step

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 or french fries.

Ingredients
3
medium oil-packed anchovy fillets, rinsed and minced
2 teaspoon
brined capers, drained and rinsed
3 teaspoon
Dijon mustard
2
large egg yolks
10 ounce
usda prime beef tenderloin, cut into small dice, covered, and refrigerated
2 tablespoon
finely chopped red onion
2 tablespoon
finely chopped italian parsley leaves
4 teaspoon
olive oil
3 dash
spicy sauce
4 dash
Worcestershire
34 teaspoon
crushed chile flakes