Steak Tartare

1. 1

   ["Freeze beef for 40 minutes (this makes cutting easier and also keeps the meat from heating up while you're chopping).", "Using a very sharp knife, cut beef into 1/8 inch-thick slices, then julienne those slices and then mince them into small squares. Repeat until the entire block of meat is cut into tiny bits -- work quickly! You don't want the meat to get warm. Place the meat in the refrigerator while you fry the capers.", "Once your capers are rinsed and thoroughly dried, heat about 1 inch of oil in a medium skillet until it's at 350u00b0 F. Add capers and cook, tossing occasionally, for about 2 minutes, or until they are golden brown. Transfer them to a paper towel to drain and cool.", "Whisk olive oil, egg yolk, parsley, shallots, and anchovy paste together in a small bowl. Season dressing to taste with vinegar and pepper. Drizzle the dressing over the minced steak -- starting with about half -- and gently toss until it's mixed throughout. (You may not need to use all of the dressing.)", "When you're ready to eat, toss in the fried capers and taste for seasoning (the capers and anchovies are both salty, so you probably won't need more salt).

2. 2

   Serve with bread or crackers and good Dijon mustard."]

* Per serving · 4 servings · Values may vary.

No additional tips available.