Beef Tartare
(courtesy of Erick Caballero, Brasserie Saint James, in Reno. Serves 1)
2 egg yolks
2 tablespoons lemon juice
¼ cup Dijon mustard
8 anchovies, minced
1½ tablespoons ketchup
2 teaspoons Worcestershire sauce
½ teaspoon Tabasco sauce
Fresh black pepper, to taste
2 teaspoons canola oil
¼ cup rye whiskey
4 ounces cornichons, minced
4 ounces capers, minced
¼ cup parsley, chopped
¼ cup shallots, finely chopped
3 ounces beef heart
Arugula
4 pieces rye toast
Combine egg yolk, lemon juice, Dijon mustard, and anchovies, and whisk together. Add ketchup, Worcestershire sauce, Tabasco sauce, and pepper. Mix well. Add rye whiskey and remaining ingredients. Keep cold.
Finely mince beef heart and add 1 ounce of dressing mixture and a generous pinch of salt, and mix well. Form into disk and garnish with arugula dressed with lemon juice and triangles of rye toast.
