![Beef Tenderloin Tartare with Anchovy-Cornichon Vinaigrette Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/Qe3DAiF3n5V0P4Q1jBkdqdIZJvs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/beef-tenderloin-tartare-with-anchovy-cornichon-vinaigrette-daisy-ryan-FT-RECIPE0720-a72c861062434849af2a5d0d4585042e.jpg)
Notes from the Food & Wine Test Kitchen
Tenderloin is a lean piece of meat, without a lot of marbling and sinew, so it has a nicer texture when raw. Be sure to choose at least a prime-grade filet. Freezing the beef before cutting it chills the fat, making it easier to make very thin, even cuts.
Make ahead
Pickled onions can be made 5 days ahead and refrigerated in an airtight container.
Suggested pairing
Beef Tenderloin Tartare stands up to a savory red Burgundy.
Ingredients
Pickled Red Onions
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1/4 cup water
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1/4 cup granulated sugar
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1/4 cup rice vinegar
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1 1/2 teaspoons kosher salt
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1 medium-size red onion, finely chopped
Vinaigrette
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4 anchovy fillets, drained and finely chopped
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1/4 cup drained chopped capers
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1/4 cup finely chopped cornichons
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1/4 cup drained pickled red onion
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1/4 cup extra-virgin olive oil
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1 tablespoon sriracha chile sauce
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1 teaspoon Worcestershire sauce
Tartare
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1 (1-pound) center-cut beef tenderloin, trimmed
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3/4 teaspoon kosher salt
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6 pasteurized large egg yolks
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Chopped fresh flat-leaf parsley
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Crostini or crisped bread of your choice, for serving
Directions
Make the pickled red onions
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Stir together 1/4 cup water, sugar, vinegar, and salt in a small microwavable bowl. Microwave on HIGH until mixture comes to a boil, about 2 minutes. Stir to dissolve sugar. Place onion in a small heatproof bowl. Pour vinegar mixture over onion mixture. Let stand at room temperature 1 hour; drain. Set aside 1/4 cup drained pickled red onion for vinaigrette; reserve any remaining pickled red onion for another use.
Make the vinaigrette
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Stir together all ingredients in a small container with an airtight lid. Attach lid, and chill at least 8 hours or up to 12 hours.
Make the tartare
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Wrap beef in plastic wrap, and chill in freezer 2 hours. Using a very sharp knife, cut chilled beef crosswise into 1/8-inch-thick slices (or as close to 1/8 inch as you can get). Stack beef slices, in batches, and cut into 1/8-inch-wide strips. Cut beef strips into 1/8-inch cubes. (Beef cubes can be wrapped in plastic wrap and chilled in an airtight container up to 2 hours.)
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Place beef cubes, vinaigrette, and salt in a medium-size chilled bowl; gently fold together. Press plastic wrap directly on top of tartare mixture. Chill for 15 minutes to allow flavors to meld. Place a 3-inch metal ring mold on a chilled plate. Spoon a scant 1/2 cup beef mixture into ring mold; smooth top, and, using back of a spoon, make a small indentation in center of tartare. Remove ring. Carefully place 1 egg yolk in indentation. Repeat with remaining tartare mixture and 5 egg yolks. Sprinkle parsley evenly over tartare. Serve with crostini or crisped bread of your choice.