Steak Tartare

Serves 4 for first courses, or 6-8 for appetizers

• 8 ounces beef tenderloin cut into 1/8" cubes
• 1/4 cup extremely finely minced red onions
• 1 egg yolk (chicken)
• 1 T EVOO (good, spicy, preferably)
• 1 T minced capers 
• 1.5 T Dijon mustard
• 1.5 tsp worcestershire sauce
• 1/8 tsp Tabasco, or other hot sauce
• Kosher salt and cracked black pepper, to taste
• 3-4 brioche rolls, cut into 3/8" slices
• marinated red onions
• 1/4 - 1/2 red onion, sliced into 1.3 mm slices
• red wine vinegar, to cover
• 1 T sugar
• 1 tsp kosher salt
• Allow all to sit for at least an hour. strain and serve

A few notes on the cutting.

Steak

Make sure you are using an extremely sharp knife. Take the time to sharpen it before cutting. You don't want to tear the meat. Cutting this reminded me of cutting sushi. For that reason, use the knife with the longest blade that you have. I used my sushi knife the last time, and it worked great. 

Minced onions

To ensure that you have an extremely fine mince, I would recommend slicing the onions first on the mandolin at the 1.3 mm setting. Then mince the sliced onions. This ensures that the onions are miniscule, and you don't get any chunks of onion to screw up the flavor.

Preparation

Mix everything together, and serve with sliced, toasted bread and marinated red onions.