Steak Tartare

Ingredients

Beef tenderloin

8 ounces, finely chopped

Dijon mustard

1 tablespoon

Capers

1 tablespoon, rinsed and chopped

Cornichons

2 tablespoons, finely chopped

Red onion

2 tablespoons, finely chopped

Fresh parsley

1 tablespoon, finely chopped

Egg yolk

1

Worcestershire sauce

1 teaspoon

Tabasco sauce

a few dashes (to taste)

Salt

to taste

Black pepper

to taste

Toast or crackers

for serving

Instructions

1. Begin by finely chopping the beef tenderloin using a sharp knife. Ensure that the meat is very cold for easier handling.
2. In a medium mixing bowl, combine the chopped beef with Dijon mustard, chopped capers, cornichons, red onion, parsley, egg yolk, Worcestershire sauce, and Tabasco sauce.
3. Season the mixture with salt and black pepper to taste. Mix well until all ingredients are thoroughly incorporated.
4. Taste the mixture and adjust the seasoning if needed. The goal is a balanced flavor profile that enhances the natural taste of the beef.
5. Divide the mixture into two portions and gently shape each portion into a round patty.
6. To serve, place each patty on a chilled plate and accompany with toast or crackers on the side.
7. For a delightful garnish, consider adding a sprinkle of extra parsley or a few whole capers on top of the patties.