Ingredients
- Assorted fresh greens
- 12 ounces beef tenderloin or sirloin
- Worcestershire sauce
- Hot pepper sauce
- Salt
- Black Pepper
- 2 tablespoons drained capers
- 2 tablespoons Dijon mustard
- 1/3 cup minced red onion
- 1/3 cup finely chopped parsley
- 2 eggs
- 4 slices of white bread, crusts removed, brushed with olive oil and lightly toasted
- Extra-virgin olive oil
Directions
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.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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By gogoddess
on April 25, 2013
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I have always loved this recipe! This time I used duck breast from Maple Leaf Farms. I omitted the red onion and used shallots. I omitted the hot peppers, eggs and oil and used Boar's Head Pepperhouse Gourmaise. I am in heaven. I will have to make a second batch for the celebration, this one will not survive the day. Thank you Emeril!
By janiefoolsm_116...
Cape Coral, FL
on February 04, 2009
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This revived dish was the hit of the party. When quality meats and ingredients are used, you really can?t go wrong with this favorite from the past!
Twenty sets of eyes danced with joy as they smeared this delicacy on marbled rye toast points and eagerly added their favorite condiments.
Then the oooo?s and ahhhh?s were magic to my ears.
I did include some Lowery?s seasoned salt and garlic powder to the meat for an added taste bud treat. A great addition to any hors d oeuvre spread.
Thank you Emeril for refreshing my memory!!
By rhettwp_11491881
Fort Worth, TX
on December 21, 2008
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I have always liked my food on the raw side and this recipe is wonderful. I think it will become a weekly dish.
Read all 7 reviews