Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he or she gives you the best cut. I prefer my own harvested venison tenderloin \ backstrap that I age under glass in the fridge for 25 days on a plate dried with a paper towel.
- 3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced
- 2 teaspoons brined capers, drained and rinsed
- 3 teaspoons Dijon or hot asian mustard
- 2 large egg yolks
- 10 ounces USDA prime beef tenderloin, quikly cut into small dice, covered, and refrigerated
- 2 tablespoons finely chopped red or scallion onion
- 2 tablespoons finely chopped Italian parsley leaves
- 4 teaspoons olive oil
- 3 dashes hot sauce (such as TEXAS PETE!)
- 4 dashes Worcestershire sauce
- 3/4 teaspoon crushed chile flakes (optional)
Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks then mix in remaining ingredients until even.
Crack an egg (quail or even better, duck but chicken works fine) and sift out the white (albumen) of the egg keeping the yolk intact in half of the shell (by transferring the yolk back and forth of each half of the shell until separated)
Set the yolk and shell on the tartare. – Serve immediately with toast points or a really good quality cracker.
Tips for stellar tartare:
Use Brown chicken eggs – odds are you will get 2 yolks if you like the yolk.
Make sure the yolk is stands tall, I mean that it shouldn’t lay flat like it is fried- this is an indicator of how fresh the egg is.
Sprinkle a few capers on the presentation.
Use an old (cleaned) tuna can to get a perfectly round shape.
I like to serve my tartare with steak fries that are cooed until crisp which can be used to scoop up this awesomeness.
You can also serve the tartare with bean sprouts on top or on a bed of them or diced white onion.