Lunch: Beef Tartare with Cherry Peppers
Firming the beef in the freezer makes it easier to cut.
Ingredients
1 pound best-quality beef tenderloin
3 tablespoons chopped drained capers
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons grapeseed or other neutral oil
1 tablespoon finely chopped cherry pepper or red jalapeño
1 tablespoon finely chopped shallot, rinsed in cold water
Kosher salt
4 best-quality large egg yolks
Freshly ground black pepper
Dijon mustard, cornichons, and toasted country-style bread (for serving)
Instructions
Chill beef in freezer 15 minutes; cut into 1/4" pieces. Mix beef, capers, parsley, oil, cherry pepper, and shallot in a chilled large bowl; season with salt.
Divide tartare among chilled plates and top with egg yolks; season with salt and black pepper. Serve with mustard, cornichons, and toast.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
