Steak Tartare

1. 1

   Garnish 2 plates with the fresh greens.

2. 2

   Place the beef on a cutting board and finely chop with a very sharp knife.

3. 3

   Season to taste with Worcestershire sauce, hot pepper sauce, salt and black pepper.

4. 4

   Shape the meat into 2 patties of equal size and center each on a plate of fresh greens.

5. 5

   Around each meat patty arrange half of the capers, Dijon mustard, red onion and parsley.

6. 6

   Carefully break the 2 eggs, reserving the yolk and half of each shell.

7. 7

   Place the yolks in their eggshell cups, then sit an egg cup in the center of each patty.

8. 8

   Serve the steak tartare with toast points, olive oil, and hot pepper sauce and Worcestershire sauces on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.