Beef Tartare

submitted by dave

1 anchovy fillet
1 clove garlic, chopped
1/2 teaspoon salt
1 teaspoon capers, drained
1 medium egg
2 teaspoons Dijon mustard
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
2 tablespoons minced shallots
1/4 cup red onion, finely chopped
1/2 pound beef tenderloin, ground or finely chopped

Combine the anchovies, garlic, and half of the salt in a chilled
medium-size mixing bowl and, with a fork, mash to make a paste. Add the
capers and mash them into the anchovy paste. Add the egg and whisk it
into the anchovy paste with the fork. Whisk in the mustard. Slowly drizzle
in the olive oil, whisking constantly until incorporated. Whisk in the
remaining 1/2 teaspoon salt, the black pepper, and Worcestershire. Add
the beef and red onion and mix well with a wooden spoon. To serve, mound
the beef tartare in the center of a large cold serving platter and
optionally arrange pita triangles around it. Serves 2 as an entree or 4
as an appetizer.

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