-
1
The best steak tartare is made of chopped (not ground) fillet.
-
2
Cut the meat into finger strips and then chop it very fine, using a heavy chefs knife.
-
3
If this seems too arduous, buy sirloin or top round and have it ground twice.
-
4
If you have a food processor, cut the meat into cubes and put into the processor with the onions, roughly cut up, capers, mustard, cognac, parsley, salt, pepper, Tabasco, and anchovy fillets.
-
5
Do not add egg yolks.
-
6
Process until the meat is finely ground and well mixed with the other ingredients.
-
7
If you do not have a food processor, combine the chopped or ground meat with the onions, capers, mustard, egg yolks, cognac, parsley, salt, pepper, and Tabasco to taste.
-
8
You may, if you wish, add finely chopped anchovy fillets (in which case, reduce the salt, as anchovies are very salty), or serve the whole anchovy fillets on the side.
-
9
Mix everything together very well and taste for seasoning.
-
10
Steak tartare can be served in a bowl, sprinkled with the parsley, or formed into 6 mounds and placed on serving plates with a hollow made in the top of each mound.
-
11
Drop a raw egg yolk into every mound (to be mixed into the beef by each person) and garnish with chopped parsley.
-
12
Serve as a light main course for luncheon with toast fingers on the side, or as a snack.
-
13
For cocktail food, form the mixture into balls about 3/4 inch in diameter, roll them in chopped parsley or chopped hazelnuts, and pile them in a mound, to be speared with toothpicks.
