Serves 4 people


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
¾ teaspoon crushed chili flakes (optional)


Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.

Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toast points for French fries.

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