Beef Tartare

Beef tartare is a classic, quick, and easy recipe that's ideal for parties or as a snack. It's also perfect for summer since it doesn't require any cooking. I got this recipe from lenaskitchenblog.com A good tip for evaluating onlinw recipes is to look up several different ones and compare them to each other.

8 ounces top round steak (finely chopped or use sirloin steak)

2 tablespoons capers (drained and finely chopped)

2 tablespoons cornichons (finely chopped, or small dill pickles (not sweet))

2 tablespoons shallots (finely chopped)

2 tablespoons parsley (finely chopped)

2 tablespoons worcestershire sauce

1 ½ tablespoons dijon mustard

½ teaspoon kosher salt (or more to taste if needed)

2 egg yolks (fresh)

baguette (thinly sliced and toasted)

cornichons (or pickled veggies)

mustard

Directions

1. Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into ¼-inch slices, then into ¼ inch strips and then finely chop it with a sharp knife. Place on a plate and refrigerate while you prep the rest.

2. Chop the capers, cornichons, shallots, and parsley into a fine dice. Add to a mixing bowl and add Worcestershire sauce and mustard. Toss to combine.

3. Add the steak, gently fold in all the ingredients, add salt to taste, and mix again. Keep the mixture chilled until you’re ready to assemble and eat.

4. Press the tartare into a round mold or ramekin. Divide into two portions. Add onto two plates.

5. Make a small well in the center. Gently add the egg yolk into each portion.

6. Serve with cornichons or pickled veggies, thin slices of toasted baguette, and a spoonful of mustard. Enjoy right away.. I plated it over toasted bread.

Tip: If you don't have a ramekin or mould, you can use a large jar lid to help shape the beef. Just don't cook with it.