- Assorted fresh greens
- 12 ounces beef tenderloin or sirloin
- Worcestershire sauce
- Hot pepper sauce
- 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
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.
Contains Raw Eggs: The Food Network Kitchen 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.
Recipe courtesy of Emeril Lagasse, 2000
Recipe courtesy of Robin Miller