This recipe and another I have mention nothing about cooking the ground beef.
What am I missing here?
Steak Tartare
Recipe Summary Yield: 4 servings 2 anchovy fillets 2 cloves of crushed garlic, peeled 1 teaspoon
capers 1 egg 2 tablespoons Dijon mustard Salt Freshly ground black pepper
1/4 cup olive oil 1 pound freshly ground beef tenderloin
2/4 cup minced shallots 4 tablespoons chopped egg whites 4 tablespoons chopped egg yolks 4
tablespoons brunoise red onions 4 tablespoons finely chopped fresh parsley leaves 8 slices of
white bread, crust removed, tossed in olive oil, seasoned with salt and pepper and toasted
In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork,
crush the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and
Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the
tenderloin and shallots. Season with salt and pepper. Add the emulsion and mix well. Form the
tartare into 4 ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish
each with traditional garnishes. Serve with toast points.
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"If they do not now accept our terms, they may expect a rain of ruin from the air the like of which
has never been seen on this earth," President Harry S. Truman.
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