As the hip kids say, I love me some Steak Tartare. Well, maybe they don't say that. In fact, I imagine most folks coming up through the years would see this as pure, unmitigated barbarity. But no matter. It's a wonderful thing.
When breaking down a beef tenderloin, I like to take the chain (which is gristly piece attached to the side.) and laboriously remove the usable meat. The rest of the chain goes into the freezer for when I make stock, as does the silver trim. I take part of the head and the tail of the tender, and the reserved chain meat and make me some Steak Tartare.
2 anchovy fillets
2 cloves of garlic, peeled and crushed
1 teaspoon capers
1 egg yolk
2 tablespoons Dijon mustard
Freshly ground black pepper
1/4 cup olive oil
1 pound beef tenderloin
1/4 cup finely minced shallots
I use a small Cuisinart mini-prep to do the following. Take the anchovies, garlic, capers, egg yolk, mustard, and put it in the bowl of the mini-prep and let 'er rip. After the mixture is smooth, and with the mini-prep running, slowly add the olive oil to form an emulsion. Salt and pepper to taste. I like to go a little heavy on the pepper.
Then I take the tenderloin scrap and, instead of grinding it, I hand chop it pretty fine. This results in a much nicer texture IMHO.
Take your chopped tenderloin and work in the egg mixture and shallots. Cover closely with film and refrigerate for an hour. Pull out of the fridge and give it a stir. Divide into 4 oz. portions. I like forming them in a PVC ring on the plate. I sprinkle a little fresh chopped Italian parsley on each portion and drizzle a bit of olive oil over and around the plate. I usually serve this with a classic caviar service of strained hard boiled egg yolks and egg whites, and finely chopped red onion. I also accompany the dish with freshly made crostini.
To eat, spread a little Tartare on the crostini. Add a bit of yolk, white and onion. Eat it. It is to die for. Pure primordial hedonism.