Steak Tartar Recipe
Ingredients
| 4 anchovy fillets | ||
| Capers | 1/4 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Olives | 12 , chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Gherkins | 2 Small, chopped | |
| Egg yolk | 1 | |
| Prepared mustard | 1 Teaspoon | |
| Salad oil | 3 Teaspoon | |
| Malt vinegar | 3 Teaspoon | |
| Worcestershire sauce | 1/4 Teaspoon | |
| Dash of Tabasco sauce | ||
| Cognac | 1/4 Ounce | |
| Beef tenderloin | 6 Ounce | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large wooden bowl mash the anchovies, capers and pinch of salt with a fork, then add all other ingredients except meat.
Mix well.
When thoroughly combined, add meat and mix again.
Be certain that the meat is well chilled; even better, place mixing bowl in an ice bed.
Season well with salt and freshly ground pepper from a pepper mill.
Steak Tartare should be neatly formed into a steak shape and served with french bread and crusty rolls or garlic bread.
Mix well.
When thoroughly combined, add meat and mix again.
Be certain that the meat is well chilled; even better, place mixing bowl in an ice bed.
Season well with salt and freshly ground pepper from a pepper mill.
Steak Tartare should be neatly formed into a steak shape and served with french bread and crusty rolls or garlic bread.
Chef
