Title: Steak Tartare
Categories: Beef German
Yield: 4 Servings
| 1 1/4 | lb | Lean beef sirloin/tenderloin |
| 4 | | Egg yolks |
| 1 | lg | Onion, finely chopped |
| 3 | tb | Capers |
| 2 | sm | Gerkins, sliced |
| 4 | | Anchovies, chopped |
| 1/3 | c | Sliced pimientos |
| 1/3 | c | Chives, chopped |
| | | Salt |
| | | Red (cayenne) pepper |
| | | Paprika |
| | | Brandy, if desired |
Tear beef into fine shreds or grind using a fine disk. Divide beef into 4
portions. Make a well into each beef portion. Surround with small portions
of onion, capers, gherkins, anchovies, pimientos, chives, salt, red pepper,
and paprika. Each person may flavor their tartare as desired. Brandy may be
included, if desired. Serve with crusty homemade bread and cold German
beer.