BEEF TARTARE #2
6 oz. Beef Tenderloin, fresh as can be
1 Egg Yolk, large
4 tsp. Capers, drained and chopped
1.5 tsp. Shallots, finely chopped.
1 tsp. Dijon Mustard
1 tsp. Parsley, flat leafed, finely chopped
1/2 tsp. Orange Zest
1/4 tsp. Worcestershire
TT S/P (freshly ground)
1. Take the beef, well chilled and cut into very small dice with a well sharpened knife.
2. Place beef, yolk, capers, shallot, dijon, parsley, zest and worcestershire in a small bowl and mix.
3. Mix in Tobasco, salt and freshly ground pepper to taste.
4. Cover with plastic wrap and refrigerate for up to 2 hours.
-Served nicely on toasted brioche slices. Quail eggs traditionally fried are used as a common garnish.
Interesting History & Trivia:
***NOTE: Consuming raw meat is delicious but needs to be done so responsibly. Raw meat MUST be VERY fresh and ok for consumption. If unsure then check with your market when purchasing. A butcher or small market generally knows better and carries better quality than your average supermarket.