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LOCATION: Recipes >> Beef Veal >> Steak Tartare

Print this Recipe    Steak Tartare

serves 3 - 4

2 pounds fillet steak, ground
2 finely diced onions
1/4 cup Worcestershire sauce
1 1/2 tbsp freshly ground black pepper
1/4 cup chilli sauce
3 tbsp capers
3 tbsp finely chopped parsley
4 raw eggs
1 1/2 tbsp salt

Mix together the steak, half the onions, Worcestershire and chilli
sauces, salt and pepper. Serve in individual mounds, with capers,
remaining onion and parsley on the top or arranged around the sides
with a raw egg in a hollow of the meat, if so desired. Salt and
pepper quantities can be varied to personal taste.

The mix can also be formed into small balls and rolled in chopped
parsley to be served as finger food. Alternatively it is delicious
spread thickly on slices of pumpernickel.

Note: Measures are Australian. One Australian tablespoon = 20 ml.

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