Bison Tartare with Fry Bread and Pickled Okra | Williams Sonoma

Ingredients

• 1 lb. (500 g) okra 
• 2 cups (16 fl. oz./500 ml) distilled white vinegar
• 1 Tbs. kosher salt
• 1 Tbs. sugar 
• 1 lb. (500 g) bison tenderloin or grass-fed beef tenderloin
• 1 Tbs. whole-grain Dijon mustard 
• 1 tsp. Worcestershire sauce 
• 1 tsp. Bragg liquid aminos 
• Juice of 1/2 lemon 
• 2 Tbs. extra-virgin olive oil 
• 1 Tbs. capers 
• 4 to 6 cornichons, coaresely chopped 
• 2 to 3 Tbs. chopped fresh flat-leaf parsley
• Sea salt and freshly ground black pepper
• 1 egg yolk
• 2 garlic heads
• Extra-virgin olive oil for drizzling
• Sea salt and freshly ground white pepper
• 1 cup (8 fl. oz./250 ml) Duke’s mayonnaise
• 1 Tbs. Dijon mustard
• 1 1/4 cups (10 fl. oz./310 ml) warm water (about 110°F/43°C)
• 1 1/4 tsp. active dry yeast
• 3 1/2 cups (17 1/2 oz./545 g) bread flour, plus more for dusting
• 1/2 tsp. kosher salt
• Canola oil for frying