Tartare de Filet de Boeuf Steak Tartare
Ingredients
- 8 oz. trimmed center-cut beef tenderloin
- 3 tbsp. extra-virgin olive oil, plus more to taste
- 1 egg yolk
- 3 tbsp. salt-packed capers, soaked in water, rinsed, and drained
- 2 tbsp. minced flat-leaf parsley
- 1 small red onion, minced
- 1 red thai chile, stemmed, seeded, and minced
- Fleur de sel and freshly ground black pepper, to taste
- Sherry vinegar, to taste
- Dijon mustard, for serving
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