Beef Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Beef Tartare

Recipe from: dave
Servings: 2 to 4

1 anchovy fillet
1 clove garlic, chopped
½ teaspoon salt
1 teaspoon capers, drained
1 medium egg
2 teaspoons Dijon mustard
2 tablespoons olive oil
½ teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
2 tablespoons minced shallots
¼ cup red onion, finely chopped
½ pound beef tenderloin, ground or finely chopped

Combine the anchovies, garlic, and half of the salt in a chilled medium-size mixing bowl and, with a fork, mash to make a paste. Add the capers and mash them into the anchovy paste. Add the egg and whisk it into the anchovy paste with the fork. Whisk in the mustard. Slowly drizzle in the olive oil, whisking constantly until incorporated. Whisk in the remaining ½ teaspoon salt, the black pepper, and Worcestershire. Add the beef and red onion and mix well with a wooden spoon.

To serve, mound the beef tartare in the center of a large cold serving platter and optionally arrange pita triangles around it.