Type_Steak_Tartare_BIG

 

TYPE
Blake Rushing

8 oz. high quality ribeye, flank or filet (small dice)
1 oz. ketchup
1 shallot, minced
2 farm eggs
2 Tbsp. capers
2 Tbsp. shallot confit
1 Tbsp. Worcestershire sauce
1 tsp. Tabasco
1 Tbsp. grain mustard
10 slices baguette
Olive oil
Salt and cracked pepper

Toast the thin baguette after sprinkling with olive oil and salt. Once crisp, remove from oven and set aside. Mix all remaining ingredients, except egg, together. Season with salt and pepper and spoon into mold on plate. Crack egg and separate yolk and white. Discard white and serve with yolk on the side for guest to place on tartar. Makes 2 portions