Thursday, May 08, 2008

Steak Tartare

2 pounds lean round steak
2 eggs, beaten
1/2 cup capers
1/2 cup minced onion
2 teaspoons salt
freshly ground pepper
Worcestershire sauce
fresh parsley
capers for garnishing

Put meat through grinder only once (your butcher can do this for you). Mix eggs, one-half cup capers, the onion and seasonings with the freshly ground meat. Chill.

When you are ready to serve, mound the raw meat on a serving platter and garnish with fresh parsley and additional capers. Accompany with thinly sliced pumpernickel or Swedish rye bread.

Steak tartare can also be served as an entree; this recipe would yield about four servings.

1 comment:

kaicevy said...

Steak tartare can also be served as an entree; this recipe would yield about four servings