(by Rachel Cline)
(adapted from The New York Times Cookbook by Craig Claiborne)
2 lb. raw, ground top-quality beef fillet, sirloin or round steak
4 raw egg yolks
8 fillets of anchovy
capers
1/2 c. finely chopped onion
4 t. chopped parsley
salt and freshly ground black pepper
paprika
cayenne pepper
catsup
Worcestershire sauce
1 lemon, quartered
mustard
cognac or port, to taste
buttered toast
Divide the beef into 4 portions, and shape into patties.
Place the patties on chilled plates.
Make a small indentation in the center of each, and place one egg yolk in each.
Garnish each serving with 2 anchovies, and sprinkle with capers, onion, and parsley,
Serve with remaining accompaniments and toast.
(Read Steak Tartare, the story that accompanies this recipe.)
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