Steak tartare

Steak Tartare
1 pound beef tenderloin, ground once
2 tablespoons olive oil
1 to 2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 eggs
1 head Boston lettuce
1 can (2 ounces) rolled anchovies
1/4 cup chopped onions
1/4 cup drained capers
1/2 tablespoon coarse crystal salt
Freshly ground black pepper
Place ground beef, oil, Worcestershire sauce and Tabasco sauce in small bowl; mix lightly with a fork. Form into 2 patties; make a depression in center of each patty. Separate eggs, placing a half egg shell containing an egg yolk in center of each meat patty. (reserve egg whites for another use.) Wash lettuce, separating each leaf; pat dry on paper towels. Use leaves to form 4 lettuce cups; place lettuce cups around meat. Fill cups with anchovies, chopped onion, drained capers and coarse salt. Serve meat at room temperature. Each person adds egg yolk to meat, mixing in the seasonings and black pepper as desired.
Note:
By only the freshest, top-quality tenderloin; have your butcher grind it while you wait. Never freeze meat for Steak Tartare, it must always be made fresh. All other ingredients must also be fresh. Once meat and ingredients are mixed, serve immediately. Leftovers must be cooked; do not eat raw the next day.
Makes 2 servings.

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Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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