Steak Tartare

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Steak tartare is nothing more than beef tenderloin, minced, spiced, and served with a variety of vegetables or some crusty sourdough bread (or with forks, like at my house). Nutritionally speaking, you really can’t go wrong with a lovely piece of tenderloin from a grass-fed and pasture-raised cow. In fact, by cooking beef, a percentage of B vitamins are destroyed, some by as much as 50%. That being said, the real reason that you should try steak tartare is because it is delicious.

Ingredients

• 1 pound tenderloin, trimmed and minced
• 2 anchovies, diced finely
• 2 tsp capers
• 1 1/2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 -2 Tbsp red onion, diced finely
• 1 egg yolk 
• unrefined sea salt and pepper to taste
• 1 egg yolk, optional 

Instructions

1. After trimming and mincing tenderloin, place in fridge to keep chilled.
2. In bowl, combine anchovies, capers, mustard, Worcestershire sauce and 1 egg yolk. Stir to combine. You may crush the capers or leave them whole.
3. Combine tenderloin with egg yolk and mustard mixture. Stir in onion. 
4. Top with salt and pepper to taste, and the additional egg yolk, if desired. 

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