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Steak Tartare Louis

 

 

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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:
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