• 4servings
  • 5minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced

  2. 2 teaspoons brined capers , drained and rinsed

  3. 3 teaspoons Dijon mustard

  4. 2 large egg yolks

  5. 10 ounces USDA prime beef tenderloin , cut into small dice, covered, and refrigerated

  6. 2 tablespoons finely chopped red onion

  7. 2 tablespoons finely chopped Italian parsley leaves

  8. 4 teaspoons olive oil

  9. 3 dashes hot sauce (such as Tabasco)

  10. 4 dashes Worcestershire sauce

  11. 3/4 teaspoon crushed chile flakes

Instructions Jump to Ingredients ↑

  1. 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. 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.

  3. Beverage pairing: Joseph Drouhin Véro Pinot Noir , France. Steak tartare is a classic dish of Burgundy, so a Burgundian Pinot Noir is naturally a good wine choice. This one is inexpensive, simple, but pleasantly lively, with lovely flavors of cherry and raspberry. A peppery note will resonate with the tartare as well as the wine’s sprightly acidity.

  4. Review & Rate


Send feedback