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Steak Tartare


2 1/2 lbs sirloin steak (this virtually eliminates the chance of obtaining any diseases associated with consuming raw ground beef)
4 tablespoon dry red wine
3 cloves minced garlic
3/4 tsp. Tabasco sauce
2 tsp. dry mustard
1 tsp. Salt
1 tsp. season salt
1 tsp. curry powder

Chop sirloin into cubes. Place in food processor and chop/puree until meat is the consistency of ground beef. Mix with remaining ingredients; refrigerate for 2 hours.

Serving Suggestions:
Mound on a pretty plate and decorate the top with well-drained capers. Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions. Put in bowls alongside.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.