Beef Tenderloin Tartare Accompanied by Anchovy and Pickle Dressing

Ingredients

Pickled Red Onions:

• 1/4 cup water
• 1/4 cup granulated sugar
• 1/4 cup rice vinegar
• 1/2 teaspoons kosher salt
• 1 medium red onion, finely sliced

Vinaigrette:

• 4 anchovy fillets, drained and finely minced
• 1/4 cup drained and chopped capers
• 1/4 cup finely diced cornichons
• 1/4 cup drained pickled red onion
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sriracha sauce
• 1 teaspoon Worcestershire sauce

Tartare:

• 1 (1-pound) center-cut beef tenderloin, trimmed
• 3/4 teaspoon kosher salt
• 6 pasteurized large egg yolks
• Freshly chopped flat-leaf parsley
• Crostini or crispy bread of your choice for serving

Cooking Instructions

To prepare the pickled onions, combine 1/4 cup of water, sugar, rice vinegar, and salt in a small microwave-safe bowl. Heat on HIGH for about 2 minutes until boiling. Stir to dissolve the sugar completely. Place your sliced onion in a heatproof bowl and pour the hot vinegar mixture over the onions. Allow this to sit at room temperature for 1 hour, then drain. Keep 1/4 cup of the pickled onions aside for the vinaigrette and store the rest for future use.

Next, mix all vinaigrette ingredients in a small container with an airtight lid. Seal it tightly and let it chill in the refrigerator for 8 to 12 hours to develop the flavors.

For the tartare, wrap the beef tenderloin in plastic and place it in the freezer for about 2 hours. When it's firm, use a sharp knife to slice the beef into 1/8-inch thick slices. Stack and cut these slices into 1/8-inch strips, then into small cubes. You can keep these cubes wrapped tightly in plastic in an airtight container for up to 2 hours.

In a chilled bowl, gently combine the beef cubes, vinaigrette, and kosher salt. Cover the mixture tightly with plastic wrap and let it chill for 15 minutes, allowing the flavors to meld. When ready to serve, place a 3-inch metal ring mold on a chilled plate. Scoop approximately 1/2 cup of the beef mixture into the mold and flatten the top. Make a small indentation in the center with the back of a spoon. Remove the ring and carefully place an egg yolk in the indentation. Repeat this for the remaining tartare and egg yolks, then sprinkle parsley over the top. Serve alongside crostini or your choice of crispy bread.

Note: Tenderloin is best when chosen with minimal marbling and sinew for a smooth texture. Opt for prime-grade cuts. Freezing before slicing helps keep the fat firm, making it easier to achieve even cuts. Additionally, pickled onions can be prepared up to five days in advance and stored in an airtight container in the refrigerator.

Pair your Beef Tenderloin Tartare with a rich red Burgundy for an exquisite culinary experience!