Steak Tartare

 

There are many ways to do tartare but this has always been my favorite, and Wera's.  It's based on Albert Stockli's recipe in Splendid Fare.  The amounts are per serving.

 

• 4 oz. bottom round
• 1 egg white
• 1/3 cup onion, finely chopped

 

• 1 tsp. capers, whole
• 2 anchovy fillets, chopped in small pieces
• 1 1/2 tsp. lemon juice
• pinch Coleman's dry mustard
• dash Worcesterchire sauce
• 1/2 tsp. brandy
• salt
• pepper

 

• 1 egg yolk in the half-shell

 

• [square, dense, dark, imported rye or pumpernickel bread]
• [butter]

 

 

1. In the Cuisinart with the metal blade, purée the meat adding the egg white near the end.  (The original tartare was scraped; thus, no texture is intended to be retained.)
2. Empty the Cuisinart bowl and finely chop the onions leaving some texture.  Add to the meat along with the remaining ingredients.  Form into a mound and place the whole egg yolk, sitting in the half-shell or alone, in a depression on the top.
3. Serve with square, dense, dark, imported rye or pumpernickel bread and butter.  Before spreading the tartare on the bread, break the yolk and mix it into the meat.