Sean Dennis wrote to Dave Drum <=-

BTW - the butter does *not* have to be "organic".

That reminds me of what a friend says when asked how he likes his
steak: "Organic, meaning it just got done going 'moo'". :D

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steak Tartare
Categories: Appetizers, Beef, Spreads
Yield: 1 servings

1/4 lb Fresh, Raw Sirloin Or
1/4 lb Tenderloin Beef, Cubed
1/2 ts Capers
1/4 ts Worcestershire Sauce
1/4 ts Dijon Mustard
1-Inch Piece Onion

Place the meat in a blender or food processor and process until meat
is finely chopped. Add remaining ingrediants and repeat processing.
Form into ball. Keep refrigerated until ready to serve. Serve with
cocktail rye bread. Yield: 1 Cup

MMMMM

That's sort-of a "cheater" ST recipe. Here's one that's more work but
closer to what I consider Steak Tartare. You don't really have to use
Irish butter - but it's the New York Times so I let them have their
snobbery and foibles. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings

10 oz Highest-quality beef
- tenderloin; trimmed,
- leaving nothing but dark
- red beef
2 sl Dense, unleavened black
- pumpernickel bread
2 tb Unsalted Irish butter;
- tempered to cool and
- spreadable
4 ts Dijon mustard
2 ts (to 4 ts) Vegemite; to
- taste
1 sm Firm, shiny red onion;
- peeled, thin sliced in
- rings
Coarse salt & fresh ground
- black pepper
2 tb Capers; in brine
1 bn Watercress leaves; stems
- saved for another use
Celery leaves from one
- bunch
6 Sprigs parsley; rough
- chopped
2 tb Worcestershire sauce
2 Egg yolks; raw
+=OR=+
1 Egg yolk; cooked

Place the trimmed beef in the freezer for 20 minutes
while you prep the rest of the ingredients. Meanwhile,
butter the bread, wall to wall, then slather the mustard
evenly among the two buttered slices. Finish each slice
with a healthy schmear of the Vegemite.

In a bowl, toss the red onion slices with a healthy
pinch of salt, allowing the rings to separate, and
soften a bit from the salting. Add the capers with a bit
of their brine and the cress, celery leaves and parsley,
and toss well, making a little salad.

Working quickly, remove the meat from freezer. It will
now be firm and easy to cut. Slice into 1/8" thin
slices. (We often wear doubled-up latex gloves to help
keep the heat from our hands from transferring to the
beef. The warmer the meat, the more difficult to cut
beautifully. Also, this is the occasion for your
sharpest knife.) Shingle the meat slices ever so
slightly, and slice into 1/8" matchsticks.

Turn your cutting board 180 degrees, and cut the
matchsticks into 1/8" tiny dice, resembling the cut
called brunoise.

Transfer your elegantly hand-chopped meat to a glass,
stainless or ceramic bowl, and season with the
Worcestershire sauce, a couple pinches of coarse kosher
salt and a few good grinds of black pepper, and toss
together distributing the seasoning, using a fork.

Distribute the seasoned beef evenly between the two
slices of buttered, seasoned bread, and form into a
patty, more or less, still using the fork. Arrange the
salad over the beef artfully, distributing evenly
between the two portions. Give the whole enterprise a
healthy finishing grind of black pepper.

Nestle each yolk, still in its half shell if using raw,
into the mound, and let each guest turn the yolk out
onto the tartare before eating. If using cooked yolk,
microplane the yolk over the tartare to finish.

by Gabrielle Hamilton

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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