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LOCATION: Recipes >> Beef Veal >> Steak Tartare 04

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STEAK TARTARE

1 lb. filet mignon or top sirloin, freshly ground, medium grind
2 tbsp. yellow mustard (optional)
1 tbsp. Dijon mustard
1 egg yolk
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
3 tbsp. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. cognac (opt.)

Mix together all ingredients lightly to avoid packing the meat too
much. Mound steak tartare on chilled plates and serve immediately
with thinly sliced pumpernickel or toasted French bread. Serves
3 to 4.

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