Steak Tartare - cooking recipe

Ingredients

2 anchovy fillets
2 garlic cloves, peeled and crushed
1 teaspoon capers
1 egg
2 tablespoons Dijon mustard (no substitutes)
1 tablespoon Worcestershire sauce
salt, to taste
fresh ground black pepper, to taste
1/4 cup olive oil (no substitutes)
1 lb freshly ground beef tenderloin
1/4 cup minced shallot
4 tablespoons chopped egg whites
4 tablespoons chopped egg yolks
4 tablespoons brunoise red onions
4 tablespoons finely chopped fresh parsley leaves
8 slices white bread, crusts removed, tossed in olive oil, seasoned with salt and pepper and toasted

Preparation

In a small wooden mixing bowl, combine the anchovy, capers and garlic.
Using the back of a fork, crush the ingredients and form a paste.
Add the egg and mustard.
Whisk well.
Season with salt, pepper & Worcestershire sauce.
Whisk in the oil, to form an emulsion.
In a cold mixing bowl, combine the tenderloin and shallots.
Season the meat with salt & pepper.
Add the emulsion and mix well.
Form the tartare into 4 oz rounds, about 1 inch thick.
Place in the center of 4 cold plates.
Garnish with 1 Tablespoon of each: red onions, parsley leaves, egg yolks & egg whites.
Serve with toast points.
Now, enjoy!
The American Egg Board states: \"There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell -- \".