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Categories:Viewed: 47 - Published at: a year ago
Ingredients
- 2 pounds freshly ground lean beef put through the grinder twice-top or bottom round, or chuck with little fat, or top sirloin
- 12 anchovy fillets
- 1 medium onion, very finely chopped
- 2 teaspoons or more Dijon mustard
- 3 raw egg yolks
- 2 teaspoons salt or to taste
- 1 teaspoon freshly ground pepper
- 4 tablespoons Cognac
Method
- Spread the chopped meat on a chopping board in a rectangle.
- Chop the anchovies very fine.
- Blend them into the meat with two heavy-bladed knives, using a spreading stroke with one hand and a chopping stroke with the other.
- Fold the meat in from the edges to the center and then spread it out as before.
- Add the onion, mustard, and egg yolks and spread and chop.
- Fold in again from the edges to the center.
- Spread and chop until it is a rectangle once more.
- Add the salt and freshly ground pepper.
- You may add Tabasco and Worcestershire, if you like, but I feel it is not necessary.
- Spread and chop, this time very well, and again bring in the edges to form a large patty.
- Turn over, spread and chop again, and re-form a large patty.
- Place in a bowl and cover with chopped parsley and chives, or form a nice patty and arrange on a board or platter.
- Garnish with chopped parsley.
- Serve with rye or pumpernickel breads.
- Tartar steak may also be shaped into small balls and rolled in chopped parsley or chopped nuts.
- Serve with toothpicks.
