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Steak Tartare Louis *
Gourmet Archives
Serves 2-4
1 pound lean, boneless sirloin, chopped fine
1 teaspoon Worcestershire
A dash of Tabasco
1 large egg yolk
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dry mustard
2 teaspoons minced capers
2 teaspoons minced dill pickle
1 teaspoon minced anchovy fillet
2 tablespoons minced onion
Minced fresh parsley and minced fresh onion for garnish
In a bowl combine all ingredients, adding salt and freshly ground pepper
to taste. Shape the steak tartare into patties or pack it into small ramekins
and garnish
it with the parsley and additional minced onion.
* If you have safety concerns regarding the consumption of
raw
meat
and/or eggs, this is certainly not the recipe for you. Sorry...
Egg safety
information
Featured Archive
Recipes:
Beef
Tartare with Curry Caviar Vinaigrette
Smoked Salmon Tartare with Horseradish Cream
Index - Beef Recipe Archives
Index - Appetizer Recipe Archives
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