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1
Lightly oil the inside of a 5-cup ring mold.
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2
Drain oil off anchovy fillets; separate and drain each on paper towels.
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3
Chop 4 of the fillets very finely and leave remaining whole; set aside.
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4
Chop onion very finely-you should have 1/2 cup.
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5
Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl.
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6
Using a wooden spoon, toss and mix until very well combined.
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7
Taste, and if necessary, add more seasonings.
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8
Mixture should be highly seasoned.
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9
Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes.
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10
Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve.
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11
To unmold: Uncover ring mold.
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12
Using a small knife, loosen meat mixture from edges of mold.
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13
Place a serving dish upside down on top of mold; invert mold and serving dish.
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14
Shake firmly to release meat mixture; remove mold.
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15
To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes.
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16
Drain olives; mound in center of ring mold.
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17
Arrange watercress around edge of meat.
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18
Be sure to keep the Steak Tartare refrigerated until ready to serve.
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19
It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread.
