Over the years, whenever I take this recipe to a cocktail party, all the men gobble it down. The women are a little more hesitant.
Perhaps it harkens back to the era of cavemen eating raw dinosaur meat and thumping their chests in a display of ‘manliness’.
STEAK TARTARE:
Ingredients:
2 lbs. raw tenderloin, or prime sirloin, 12 anchovy filets, 1 medium onion, minced, 2 or 3 teaspoons dijon mustard, 3 raw egg yolks,
2 tsp. salt, 1 tsp freshly ground pepper, 2 T (or more,) Cognac, finely chopped f fresh parsley and chive.
Technique:
In a food processor, or with two sharp knives, zap meat until fairly fine (but not smooth.) Remove to a bowl. Zap or mince the anchovies until fine.
Add anchovies to the meat and add all the other ingredients, mixing well. Shape into a ball or mold into a bowl and refrigerate until ready to use.
Unmold, sprinkle with more parsley, and surround with wedges of lemon.
Serve with party rye or pumpernickel bread.
If you have any leftovers, it makes a terrific slider-bun burger!
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