Unbelievable stuff! Seriously. Since this is Mark writing this post, I'll tell you it's the best tartare I've ever had. And I've made a study. All over creation.
Bruce uses the coarse grinder in the attachment on his KitchenAid stand mixer. But you can also chop them meat very finely with a sharp cleaver or heavy chef's knife. We find the coarse-grinding attachment gives us the most luxurious texture. But tastes differ!
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(a k a Tartare de Boeuf Bistrot)
- 1 3/4 pounds beef tenderloin, well trimmed (seriously, well)
- 1/4 cup minced chives
- 2 tablespoons ketchup (Call it sauce tomate and you'll feel better.)
- 1 tablespoon minced drained and rinsed capers
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce (Homemade? Click here to find out more)
- 3 large egg yolks
- 1/2 cup olive oil
- Several dashes hot red pepper sauce, such as Tabasco sauce
- Cracked black peppercorns, if desired, to taste
1. Grind or chop the tenderloin.
2. Whisk the chives, ketchup, capers, mustard, Worcestershire sauce, and egg yolks in a large bowl until creamy. Whisk in the olive oil, hot sauce, and peppercorns, if using, until smooth.
3. Add the beef and stir very gently. Mound or mold onto plates. Serve with a salad and crunchy bread. Don't look back.