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By Andrew Zimmern
- 1 quart oil
- 1 large leek
- 2 tablespoons Worcestershire sauce, or more to taste
- 1 serrano chile, thinly sliced
- 4 tablespoons well minced oven roasted tomatoes
- 5 tablespoons minced shallots
- Zest of 1 lemon
- 3 tablespoons capers, rinsed and dried
- 3 tablespoons minced parsley
- 1 pound hand chopped beef top round, tenderloin or top sirloin
- Handful of celery leaves
- Olive oil, for seasoning
- Lemon juice, for seasoning
- 2 egg yolks
- Toast points, for serving (optional)
To make the crispy leek garnish:
- Place the oil in a small pot over medium low heat.
- Julienne the leek and add to the oil.
- Stir and cook until leeks are soft and beginning to take on some color.
- Raise heat and when browned (this will happen quickly so be ready) reserve to a paper towel.
To make the Beef Tartare:
- In a large mixing bowl, combine the Worcestershire, serrano chile, roasted tomato, shallot, lemon zest, capers and parsley. Mix well.
- Mince the beef by hand. It’s much easier to work with if you keep it refrigerated until the last second, the colder meat is easier to chop.
- Add to the mixing bowl, season with salt and stir to evenly combine.
- Refrigerate until ready to plate.
- In a small bowl, add the celery leaves and season with a drizzle of olive oil, lemon juice and salt.
- Portion the tartar on 2 plates.
- Place an egg yolk on top of each portion, garnish with the celery leave salad and crispy leeks. Pass some toast points at the table.