Steak Tartare

[vinnyv]

In my carpet selling days we would have shows in Chicago and the yarn companys would hold big parties. One of my favorites was the tartare.

2 lbs sirloin or filet mignon
1 egg yolk
2 tsp mustard, Dijon mustard recommended
1 tb onions, finely chopped
1 tb capers, drained
A few drops of Tabasco sauce
1 tsp Worcestershire sauce
2 tb olive oil
2 tsp parley, minced
Salt and pepper

Trim and grind the meat twice. Chop finely the onions and egg yolk.

In a bowl, mix the egg yolk, onions, capers, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.

Add olive oil and beat lightly for a few seconds.

Add meat and parsley. Season with salt and pepper. Beat lightly for a few seconds.

Refrigerate or serve immediately.

Serving: Steak Tartare cannot be preserved more than 2 hours, even in a fridge. Served with french fries or as a starter.