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Ingredients

• 3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced
• 2 teaspoons brined capers, drained and rinsed
• 3 teaspoons Dijon mustard
• 2 large egg yolks
• 10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped Italian parsley leaves
• 4 teaspoons olive oil
• 3 dashes hot sauce (such as Tabasco)
• 4 dashes Worcestershire sauce
• 3/4 teaspoon crushed chile flakes (optional)

Description

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