Filet Tartare

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1 12 oz. prime steak filet
1/2 oz. white truffle oil
1/2 oz. extra virgin olive oil
1 oz. creole or spicy brown mustard
1 oz. capers
1/4 red onion, sliced thin
cracked black pepper
kosher Salt
6 toast points

Carefully dice the filet into 1/4-inch pieces.
Place in a chilled metal bowl.
Add the olive oil, mustard, 1/2 of the capers, salt and pepper to taste.
Gently combine ingredients and place in a chilled mold on the plate.
Remove mold and top with red onion, capers, and truffle oil. 
Arrange toast points on plate and serve.

Yields: 2 portions