Breastfeeding Friendly Gluten Free Beef Tartare
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Learn more →Ingredients
4 servings
- 12 oz beef tenderloin, trimmed of all fat and sinew
- 1 tbsp dijon mustard
- 1 tbsp tamari
- 1 tbsp extra-virgin olive oil
- 1 tbsp capers, drained and roughly chopped
- 1 small shallot, very finely minced
- 1 tsp red wine vinegar
- ¼ tsp hot sauce
- salt and pepper, to taste
- 4 pasteurized egg yolks
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped
Can be omittedflat-leaf parsley
- gluten free crackers or endive leaves, for serving
- 1 tbsp cornichons, thinly sliced (optional)
Instructions
- 1
Place the trimmed beef tenderloin on a clean cutting board and wrap tightly in plastic wrap. Freeze for 15 minutes, until the surface is firm but the interior is not frozen solid — this makes hand-cutting much easier.
- 2
While the beef chills, whisk together the Dijon mustard, tamari, olive oil, capers, shallot, red wine vinegar, and hot sauce in a mixing bowl until combined. Season lightly with salt and pepper and set aside.
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