© DVO
| 2 anchovy fillets |
| 2 garlic cloves, chopped |
| 1/2 cup minced shallot |
| 1 tablespoon drained, chopped capers |
| 1 large egg |
| 2 tablespoons dijon mustard |
| 1 1/2 teaspoons grated orange zest |
| 1/4 cup olive oil |
| 1 teaspoon worcestershire sauce |
| 1 pound beef tenderloin, freshly ground |
| black pepper |
| kosher salt and cracked |
| chopped fresh flat-leaf parsley |
| 1 tablespoon white truffle oil |
1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.
2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce.
3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper.
4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.
© DVO
