Beef tenderloin tartare
Instructions
Cut the fillet into thin slices.
In a bowl beat the egg yolks with salt, pepper and a glass of oil.
Stir it until it becomes a thick cream; add chopped olives, mustard and the anchovy paste.
Lay the meat on a tray and cover it with this sauce, garnish with remaining olives around and put in the fridge for an hour.
Ingredients and dosing for 4 persons
- 600 g of beef tenderloin
- 1 egg
- 2 tablespoons of black olives
- 1 tablespoon of mustard
- 1 tablespoon of anchovy paste
- Olive oil
- Salt
- Pepper