Steak Tartare

Name: Steak Tartare
Yield: Serves 4
Ingredients: 1 1/4 pounds filet mignon; 2 tablespoons Dijon mustard; 3 tablespoons extra virgin olive oil; 1 jalapeño chile, finely diced; 1 large shallot, finely diced; 6 cornichons, finely diced; 2 tablespoons brined capers, drained; 3 green onions, green and pale green parts, thinly sliced; 1/4 cup finely chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper; Mustard Sauce (recipe follows); Garlic Toast (recipe follows); 1 large egg yolk; 2 anchovies in oil, patted dry; 1 tablespoon Dijon mustard; 1 tablespoon whole grain mustard; 2 tablespoons red wine vinegar; 3/4 cup extra virgin olive oil; Kosher salt and freshly ground black pepper; (makes about 1 cup); 2 cloves garlic; 1/2 cup extra virgin olive oil; Kosher salt and freshly ground black pepper; 6 (1/4-inch-thick) slices Italian bread; (makes 12 pieces)

December 14, 2011

Those of you who love steak tartare—and there seems to be very little middle ground between those who do and those who don’t—will be positively enamored of this dish. This is a time when the quality of your ingredients is paramount—purchase the filet from a butcher whom you trust to give you the best selection as opposed to something prewrapped in the market. The egg for the mustard sauce must also be as fresh as possible as it is used raw. Savory anchovies add an extra layer of flavor to the creamy sauce, which pops with whole grain mustard. Crunchy, acidic cornichons, fresh jalapeño—an American touch—and shallots inject the lush tartare with flavor and texture.

Recipe notes

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