Open Faced Tartar Sandwiches Recipe
Ingredients
| 1 lb. steak tartare | ||
| Onion | 1 Medium | |
| 1 tbs. small capers | ||
| Horseradish | 2 Teaspoon, freshly grated | |
| Ketchup | 1 Tablespoon | |
| Dijon Mustard | 1 Teaspoon | |
| 2 tbs. cognac or brandy | ||
| Salt | 1 Pinch | |
| Pinch of freshly ground white pepper | ||
| 4 round slices whole-grain bread | ||
| Softened butter | 2 Tablespoon | |
| Egg yolks | 2 | |
| 4 anchovy fillets | ||
| Stuffed olives | 4 | |
| 4 bunches watercress or 1/2 bunch garden cress | ||
Directions
Put the tartare in a bowl.
Peel and finely chop the onion.
Mix the drained capers, horseradish, mustard, ketchup, cognac or brandy, salt and pepper with the tartare.
Add further seasoning to taste.
Lightly butter the bread and top with the tartare.
Make a well in the center of the mounds of tartare.
Into each well slide an egg yolk.
Halve the anchovies lengthwise and carefully cross two strips over each egg yolk.
Slice the olives into rings.
Cut the cress from its roots, wash and pat dry.
Garnish the sandwiches with olives and cress.
Peel and finely chop the onion.
Mix the drained capers, horseradish, mustard, ketchup, cognac or brandy, salt and pepper with the tartare.
Add further seasoning to taste.
Lightly butter the bread and top with the tartare.
Make a well in the center of the mounds of tartare.
Into each well slide an egg yolk.
Halve the anchovies lengthwise and carefully cross two strips over each egg yolk.
Slice the olives into rings.
Cut the cress from its roots, wash and pat dry.
Garnish the sandwiches with olives and cress.
Chef
