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Off the Plate's Damian Mandola, owner of Trattoria Lisina, steps away from the confines of his Italian kitchen for a look at how Olivia owner and Chef James Holmes creates his Bison Tartare.

Bison Tartare with Jalapenos

Ingredients :
3 egg yolks, separated
2 tbsp. Dijon mustard
4 anchovy filets
2 tsp. ketchup
3 shakes of favorite hot sauce
1 small onion, diced
2 oz. capers
2 oz. cornichons, chopped
2 fresh jalapenos, minced
Handful chopped parsley
1 ¼ lb. finely chopped bison sirloin
Toasted crostinis
Salt and pepper

Directions
Place two egg yolks in a bowl. Add mustard, anchovies, ketchup, your favorite hot sauce, and mix. Slowly whisk in the oil. Then, fold in the onion, capers, cornichons, jalapenos and chopped parsley. Add salt and pepper to taste.

Then, add the chopped meat and mix well using clean hands. Use a ring mold and form the meat on a plate. Top with remaining egg yolk. Add a little more salt and pepper, and serve with toasted crostini.