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Steak Tartare New Version
From Dorothy McNett's recipes at www.dorothymcnett.com. The original steak tartare is served uncooked. Highest quality beef round steak would be ground 3 times, seasoned, and mounded on chilled plates and a raw egg yolk would be nestled on the top. I prefer this gently cooked method! It is up to you, enjoy the presentation!
1 pound ground round steak
1 egg yolk
sprinkles of cayenne
1 teaspoon fine sea salt
freshly ground pepper
1 tablespoon cognac
2 tablespoons chopped fresh chives
1 tablespoon Worcestershire sauce
1/4 cup capers
2-3 soft or hard cooked eggs
beer bread or rye bread, for serving
Make sure the beef is very finely ground. Traditionally it was ground by the butcher 3 times to make sure it was very fine, but since we are cooking it instead of eating it raw, it is not so critical to have it that finely ground. Combine the meat, the one egg yolk, cayenne, salt, pepper, cognac, chives and Worcestershire sauce. Shape into 4-5 round patties. Using your thumb, make a deep indentation in the center of each to later hold an egg yolk. Heat a heavy bottomed skillet or grill pan and cook to your desired doneness, turning once. Place the meat on serving plates and stud each one with some of the capers. Place soft cooked eggs on the top. Serve with beer bread or rye bread.
Recipe created 2013-10-08.
