Steak Tartare

Name: Steak Tartare
Yield: Enough for 75 to 80 pieces of bread, 38 portions, 2 pieces per person
Ingredients: 2 pounds best-quality organic top sirloin or top round, finely ground; 1 red onion, cut into fine dice; 1 cup tiny capers, drained; Freshly ground black pepper, to taste; 2 teaspoons salt; 2 uncooked egg yolks; 2 pints cherry tomatoes, cut into ⅛-inch-thick slices; 80 thin slices of cocktail rye and pumpernickel bread; 3 tablespoons Dijon mustard; ¼ cup chopped fresh Italian (flat-leaf) parsley; 1 medium-size yellow onion, finely minced; 2 or 3 crocks of unsalted butter; 1 head of Ruby Red lettuce or Bibb lettuce; ¾ cup fine-snipped fresh chives, plus a few whole; 2 cups pitted black niçoise olives; 1 teaspoon caraway seeds; 2 hard-cooked eggs, chopped fine

Preparation info

Enough for 75 to 80 pieces of bread, 38 portions,
2
pieces per person

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Steak Tartare is wonderful fare for a cocktail buffet or early before-theater supper. Since the meat is served uncooked, it is most important that you purchase it on the day you intend to use it, and that the dish be prepared just before you serve it. Have your butcher prepare his freshest top-quality organic meat for you, and purchase the freshest organic eggs you can find (since the eggs will remain raw as well).

Ingredients

Starter

Ingredients

Method