Classic Steak Tartare

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Whole Grain Mustard

  Tesco

  6 Teaspoon or 36g

• Red wine vinegar

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Sauce, hot chile, sriracha

  ½ tsp or 3g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  14 oz or 397g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Spices, dried

  2 tbsp or 3g

Directions

1. In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside.
2. With a knife or a meat grinder fitted with a medium-sized grinding plate, finely chop the beef.
3. In a bowl, combine the dressing, beef, shallots, egg yolk and parsley. Adjust the seasoning.
4. Serve cold with the endive and celery salad (see recipe) and toasted bread. For a beautiful presentation, use a cookie cutter or a cleaned tin can opened at both ends. Garnish with capers, if desired.
5. Recipe by: Ricardocuisine (source: https://www.ricardocuisine.com/en/recipes/2129-classic-steak-tartare)