Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork, crush the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season with salt and pepper. Add the emulsion and mix well. Form the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish each with traditional garnishes. Serve with toast points.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

IDEAS YOU'LL LOVE

Karri's Steak Marinade

Recipe courtesy of Trisha Yearwood

Greek Grilled Eggplant Steaks

Recipe courtesy of Ree Drummond

Steak with Bernaise

Recipe courtesy of Ina Garten

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Steakhouse Steaks

Recipe courtesy of Ina Garten

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Steak au Poivre

Recipe courtesy of Alton Brown

NY Strip Steak with Red Wine-Rosemary Butter

Recipe courtesy of Giada De Laurentiis

"Philly Cheesesteak"

Recipe courtesy of Seth Koslow

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking