STEAK TARTARE      
    
1 lb. filet mignon or top sirloin, freshly ground, med. grind
2 tbsp. yellow ballpark mustard
1 tbsp. Dijon mustard
1 egg yolk
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
3 tbsp. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. cognac (opt.)
Don't use any other grade of beef.

Mix together all ingredients lightly to avoid packing the meat too much. 
Mound steak tartare on chilled plates and serve immediately with thinly 
sliced pumpernickel or toasted French bread. Serves 3 to 4. 
Total prep time: 10 minutes.
 
--- Steak tartar --- 

INGREDIENTES: 

1 Kg. De carne de ternera picada 
100 gr. De alcaparras 
½ cebolla 
3 pepinillos en vinagre 
1 latita de anchoas 
2 huevos duros 
2 yemas de huevo 
1 cucharadita de mostaza 
1 vaso (de vino) de aceite 
1 copita de cognac 
1 chorrito de lea & Perrins. 
sal y pimienta 
PREPARACIÓN:
Picar muy menudos las alcaparras, los pepinillos, las anchoas y los huevos duros y reservar.
En un bol grande espolvorear el fondo con la sal y la pimienta, agregar las dos yemas de huevo 
y poner la cucharadita de mostaza, añadir poco a poco el aceite removiéndolo con las varillas 
a fin de que no se corte hasta conseguir una crema ligera, incorporar las alcaparras, 
los pepinillos las anchoas y los huevos duros poco a poco sin dejar de remover con la 
varilla hasta que todo este bien ligado, añadir la copia de cognac y el chorrito de lea & Perrins. 
Por último poner la carne picada y amasar todo hasta que quede bien mezclado, 
dejar reposar en el frigorífico unas dos horas.
Se acompaña de pan tostado y decorado con alcaparras, pepinillos, rodajas de limón, etc....... 

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Steak Tartar 
Serves: 12 

   1/2 cup olive oil
   4 cloves garlic minced
   2 pounds beef round steaks well trimmed, cut in 1-inch pieces and well chilled
   2 teaspoons salt
   2 teaspoons black pepper
   1/2 cup green onions very thinly sliced, including some green
   1/2 cup onions finely chopped
   2 teaspoons lemon peels grated
   1 3-ounce jar capers well drained
   3 tablespoons white wine vinegar
   3/4 cup parsley chopped
   Wheat crackers or cocktail rye bread


About 1 hour before serving:

In a small bowl, mix olive oil and garlic; set aside.

In a food processor bowl fitted with the metal blade, place one-third of the meat at a time; cover. 
Process for 5 to 7 seconds or until meat is finely chopped. 
Shape meat into a round on a 12-inch platter. 
Press top flat.

Sprinkle meat with salt and pepper. Layer with green onions, onion, lemon rind and capers. 
Sprinkle with vinegar and oil-garlic mixture. Top with parsley. 
Let stand at room temperature up to 30 minutes before serving but do not leave 
unrefrigerated for more than a total of 2 hours.

Serve with crackers or bread. Cover and refrigerate leftovers. 

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http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_14597,00.html

12 ounces beef tenderloin or sirloin 
Worcestershire sauce 
Hot pepper sauce 
Salt 
Black Pepper 
2 tablespoons drained capers 
2 tablespoons Dijon mustard 
1/3 cup minced red onion 
1/3 cup finely chopped parsley 
2 eggs 
4 slices of white bread, crusts removed, brushed with olive oil and lightly toasted 
Extra-virgin olive oil

Place the beef on a cutting board and finely chop with a very sharp knife. 
Season to taste with Worcestershire sauce, hot pepper sauce, salt and black pepper. 
Shape the meat into 2 patties of equal size and center each on a plate of fresh greens. 
Around each meat patty arrange half of the capers, Dijon mustard, red onion and parsley. 
Carefully break the 2 eggs, reserving the yolk and half of each shell. 
Place the yolks in their eggshell cups, then sit an egg cup in the center of each patty. 
Serve the steak tartare with toast points, olive oil, and hot pepper sauce and 
Worcestershire sauces on the side.