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Steak Tartare
4 servings
2 lb freshly grnd beef filetr, medium grind
capers
4 small onions or shallots finely chopped
4 tbsp parsley, finely chopped
4 eggs
1 tsp cayenne pepper or to taste
2 tbsp Worcestershire sauce or to taste
1 tbsp Dijon mustard or to taste
Cognac or port to taste
1 lemon, quartered
buttered toast
Add a small amount of salt and pepper to beef during the grinding.
Mix beef, cayenne, Worcestershire, mustard, cognac. Form beef into
4 patties and place on chilled plates.
Make a small indentation in the center of each and place an egg
yolk in each. Alternatively, break each egg in half, separate
whites, leave a yolk in a half of each egg shell, and place egg
shell in center of patty.
Place on each serving plate: 2 anchovy fillets, chopped onion or
shallots, chopped parsley, capers, quarter lemon.
Each diner adds the ingredients according to personal taste.
It's essential that the beef be freshly ground, just before serving.
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Steak Tartare 03