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