Steak Tartare I think my love for raw beef started when I was a kid when my Mom would be wrapping up the meat from the butchers visit! I always remember having raw hamburger with salt and pepper and didn’t want to stop eating it! It carries on to this day but is a little more detailed.



To try to lesson the chances of E-Coli, I buy filet mignon from a reputable source and use it immediately. I grind it myself with a little Waring meat grinder. I'm sure a good butcher can do this for you also.

For 2 3/4lbs fresh ground filet

1 teaspoon worchestershire,

1 garlic clove minced,

1 teaspoon dijon mustard,

1/2 teaspoon tabasco or other hot-sauce

Salt

Pepper



(use what spices and herbs you like, as basically anything goes)



I lightly mix in the various spices. It's not necessary, but I let it sit in the refrigerator for about an hour to blend and chill. Then to garnish it, I put a fresh egg yolk on top (I actually use pasteurized eggs), capers and some chopped onions…Ahhhhhhh, this is one of my favorite things! I know, I take my chances!