Lunchbreak: Tartare di manzo, prepared by PR Italian Bistro chef Stefano Roman

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Chef Stefano Roman

PR Italian Bistro
3908 N. Sheridan Road
(773) 404-8956

Tartare di Manzo

4 oz USDA prime filet mignon (can also use beef tenderloin, sirloin, top round, london broil)
1 fresh egg yolk
1 Tbs Dijon mustard
1 Tbs extra virgin olive oil
1/4 shallot
Tbs capers
1/2 lemon
splash Worcestershire sauce
pinch Kosher salt
pinch pepper
chili pepper flakes (optional)
microgreens, fresh parsley or Arugula for finishing touch
ciabatta for crostini

Mix olive oil, Dijon mustard, juice from 1/2 lemon, Worcestershire sauce, salt, pepper and chili flakes. Toast ciabatta. Trim and mince beef. Add minced beef to above mixture. Mix well. Form on plate, top with egg yolk, finish with greens if desired.

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