Tartare Steak Sandwich

Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


Butter a thin slice of dark or light rye bread and cover with a large spoonful of freshly ground raw beef such as sirloin or tenderloin. Garnish with a raw egg yolk in half of an eggshell, grated fresh horseradish, chopped onion, corn-and-mustard relish (optional), capers, anchovy fillets and a small lettuce leaf.