Tuesday, July 14 2020
Breaking News

Luxurious Steak Tartare

This is a classic, so nothing about this recipe is original on my part. I don’t even measure the ingredients and you won’t need to either. It is blissful pleasure on toast points in about 10 minutes.

Ingredients (approximate)
12 oz good quality beef tenderloin
2 large (organic) egg yolks
2 tsp finely diced capers
2 tsp finely diced cornichons
2 tsp minced fresh parsley
2 tsp finely diced onion
2 tsp Dijon mustard
2 tsp ketchup
1 tsp sea salt
Dash of Worcestershire
Dash of Tabasco
Set a bowl over another bowl filled with ice.
Trim all fat and silverskin from the tenderloin.
Slice into thin slices, then into thin rods and then cube the meat into very small pieces. Place into bowl.
Add egg yolks and other ingredients. Mix with 2 forks. Chill until ready to serve. (Serve the same day with toast points.)

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

Leave a Reply

Your email address will not be published.

Time limit is exhausted. Please reload CAPTCHA.