Those of you who love steak tartare—and there seems to be very little middle ground between those who do and those who don’t—will be positively enamored of this dish. This is a time when the quality of your ingredients is paramount—purchase the filet from a butcher whom you trust to give you the best selection as opposed to something prewrapped in the market. The egg for the mustard sauce must also be as fresh as possible as it is used raw. Savory anchovies add an extra layer of flavor to the creamy sauce, which pops with whole grain mustard. Crunchy, acidic cornichons, fresh jalapeño—an American touch—and shallots inject the lush tartare with flavor and texture.

　　

Ingredients

Serves 4

　　1 1/4 pounds filet mignon

　　2 tablespoons Dijon mustard

　　3 tablespoons extra virgin olive oil

　　1 jalapeño chile, finely diced

　　1 large shallot, finely diced

　　6 cornichons, finely diced

　　2 tablespoons brined capers, drained

　　3 green onions, green and pale green parts, thinly sliced

　　1/4 cup finely chopped fresh flat-leaf parsley

　　Kosher salt and freshly ground black pepper

　　Mustard Sauce (recipe follows)

　　Garlic Toast (recipe follows)

　　

Mustard Sauce

1 large egg yolk

　　2 anchovies in oil, patted dry

　　1 tablespoon Dijon mustard

　　1 tablespoon whole grain mustard

　　2 tablespoons red wine vinegar

　　3/4 cup extra virgin olive oil

　　Kosher salt and freshly ground black pepper

　　(makes about 1 cup)

　　

Garlic Toast

2 cloves garlic

　　1/2 cup extra virgin olive oil

　　Kosher salt and freshly ground black pepper

　　6 (1/4-inch-thick) slices Italian bread

　　(makes 12 pieces)

　　

Step 1

Put the beef on a plate and place in the freezer for 15 minutes (this will make dicing the beef easier).

　　

Step 2

Whisk together the mustard and oil in a large bowl. Add the jalapeño, shallot, cornichons, and capers and mix to combine.

　　

Step 3

Remove the meat from the freezer and cut into 1/4-inch dice. Put the steak in the bowl with the jalapeño mixture, add the green onions and parsley, and fold gently to combine. Season with salt and pepper.

　　

Step 4

Divide the tartare among 4 large dinner plates, drizzle with some of the mustard sauce, and serve with 3 slices of the garlic toast. Serve immediately.

　　

Mustard Sauce

Step 5

Combine the egg yolk, anchovies, both mustards, and the vinegar in a blender and blend until smooth.

　　

Step 6

With the motor running, slowly add the oil, drop by drop at first, and blend until emulsified. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 1 day before serving.

　　

Garlic Toast

Step 7

Preheat the broiler or heat a grill pan over high heat.

　　

Step 8

Combine garlic and oil in a blender and blend for 1 minute. Season with salt and pepper. Pour the mixture into a bowl.

　　

Step 9

Brush both sides of the bread with the garlic oil and broil or grill the bread until lightly golden brown on both sides, about 30 seconds per side. Cut each slice in half. The garlic toasts are best served warm, the day they are made.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.