Steak Tartare at Parc

Tonight’s steak tartare at Starr’s Parc on Rittenhouse Square was so magnifique that it got me thinking, how hard can this be to make?
Turns out not hard at all.
Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name, but it goes well beyond that. If you are able to get your hands on top-quality beef, give the below recipe a try and don’t forget the quale egg…

Once you’ve gathered all of the ingredients, this recipe should take you less than 5 minutes.
What to buy: Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he/she gives you the best cut.
Use pasteurized or very fresh eggs from a reputable source.
Game plan: Keep the beef covered and refrigerated until you’re ready to use it.

INGREDIENTS:
3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced
2 teaspoons brined capers, drained and rinsed
3 teaspoons Dijon mustard
2 large egg yolks
1 quale egg
10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
2 tablespoons finely chopped red onion
2 tablespoons finely chopped Italian parsley leaves
4 teaspoons olive oil
3 dashes hot sauce (such as Tabasco)
4 dashes Worcestershire sauce
3/4 teaspoon crushed chile flakes (optional)

INSTRUCTIONS:
1. Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.
2. Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined.
Season well with salt and freshly ground black pepper.
3. Top with a quale egg and serve immediately with toasted french bread or french fries or both.
Enjoy!

Alya