A forbidden pleasure to some, this classic French dish is to die for and Chef Peter Vauhty's is no exception. See just how he creates this flavorsome dish.
Executive Chef Peter Vauhty from RED Steakhouse
Steak Tartare | Ingredients
Take the 4 ounces of tenderloin and chop it with a sharp knife into very small pieces.
Place in a small bowl and season with kosher salt and freshly ground black pepper.
Tartar Vinaigrette | Ingredients?
Finely chop the shallots and season them with the ½ teaspoon of kosher salt.
Stir in the rest of the ingredients saving the extra virgin olive oil for last. Add 1
tablespoon of the tartar vinaigrette into mix until it is evenly combined with the
seasoned tenderloin. Serve with crostini.