You may also like
Categories:
tenderloin capers parsley grapeseed cherry pepper shallot kosher salt egg yolks freshly ground black pepper cornichons
Viewed: 40 - Published at: 3 years agoIngredients
- 1 pound best-quality beef tenderloin
- 3 tablespoons chopped drained capers
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons grapeseed or other neutral oil
- 1 tablespoon finely chopped cherry pepper or red jalapeno
- 1 tablespoon finely chopped shallot, rinsed in cold water
- Kosher salt
- 4 best-quality large egg yolks
- Freshly ground black pepper
- Dijon mustard, cornichons, and toasted country-style bread (for serving)
Method
- Chill beef in freezer 15 minutes; cut into 1/4" pieces. Mix beef, capers, parsley, oil, cherry pepper, and shallot in a chilled large bowl; season with salt.
- Divide tartare among chilled plates and top with egg yolks; season with salt and black pepper. Serve with mustard, cornichons, and toast.
