Steak Tartare

 Steak Tartare

 2 Servings | 20-minute Prep Time | 5-minute Cook Time

Ingredients 

6 oz. Beef Tenderloin

1 Whole Egg

1 tsp. White Pepper

1-2 Tbsp. Capers 

1 Tbsp. Whole Grain Mustard

1 Tbsp. Dijon Mustard

½ Tbsp. Worcestershire Sauce

Small portion of Fresh Chives, thinly sliced

Salt

Pepper

1 Egg Yolk

Cornichons, for serving

Baguette, for serving

Salted Butter

Instructions

Preheat oven to 400°F.

Place the beef tenderloin in the freezer until it is firm but not frozen solid, about 15 minutes. 

Whisk the whole egg, then combine it with the white pepper, capers, whole grain mustard, dijon mustard, Worcestershire sauce, fresh chives, salt, and pepper in a dish. 

Remove the beef tenderloin from the freezer and use a sharp knife to mince it by hand. Do not use a food processor. 

Gently fold the beef tenderloin with the egg mixture, then place it all in the refrigerator until ready to serve. 

Thinly slice the baguette, then butter both sides. 

Place the baguette slices in a single layer on a baking sheet prepared with parchment paper. 

Bake the baguette in the oven until toasted and golden brown, flip to brown the second side, then remove from the oven, about 5-7 minutes. 

Place a ring mold onto the serving dish and fill with the beef tenderloin mixture from the refrigerator. Remove ring mold. 

Make a slight indent into the beef tenderloin using the back of a spoon and gently place the remaining raw egg yolk inside of it. 

Serve immediately with the toasted baguette and cornichons on the side.