Steak Tartare II

Recipe Ingredients

		Assorted fresh greens
12 oz	340g	Beef tenderloin or sirloin
		Worcestershire sauce - to taste
		Hot pepper sauce - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Drained capers
2 tablespoons	30ml	Dijon mustard
1/3 cup	20g / 0.7oz	Minced red onion
1/3 cup	48g / 1.7oz	Finely-chopped parsley
2		Eggs
4		White bread - crusts removed,
		Brushed with olive oil, lightly toasted
		Extra-virgin olive oil - as needed

Recipe Instructions

Garnish 2 plates with the fresh greens.

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.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A39) - from the - TV FOOD NETWORK

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