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Ingredients

• 1 1/4 pound filet mignon, very cold
• 1/2 medium onion, minced
• 2 tablespoons capers
• 8 cornichons, cut into small dice
• 2 tablespoons flat-leaf parsley, chopped
• 1 anchovy fillet, minced
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, peeled and minced
• 1/2 teaspoon salt
• White pepper
• 6 tablespoons Tartare Mayonnaise (recipe follows)
• 1 baguette, sliced
• 2 large egg yolks
• 2 tablespoons Dijon mustard
• 2 teaspoons fresh-squeezed lemon juice
• 1 teaspoon sherry vinegar
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Tabasco
• 1/2 teaspoon salt
• 1/2 cup grapeseed oil
• 1/2 cup olive oil

Description

Serious Eats