Mixed Steak Tartare, Chatam Restaurant, Hollywood |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This recipe is from Chatam Restaurant in Hollywood, a favorite of the stars you the past. I will not touch steak tartare, as I am afraid of both raw meat and uncooked egg yolks, but the latter can be remedied by the use of pasteurized ones. This is from Carole Andersen Travis' Star Food . and gives 16 appetizer servings. This is very high in protein, as you would imagine. BE SURE ROUND STEAK IS FREE OF BOTH FAT AND SINEW! A funny story-My friend Lynn Hyndman, who is a vegetarian in her daily life in Chicago, only eats meat when she is in Europe. On one occasion several years ago when we were lunching at Le Train Bleu in Paris she ordered steak tartare. Well, they brought her a serving large enough for at least 6 persons, and she ate all of it! Ingredients:
2 lbs round steaks, finely ground |
3 egg yolks, raw |
2/3 cup onion, finely chopped |
1/3 cup capers |
1/2 cup beet, cooked and finely chopped |
salt & pepper |
1 tablespoon worcestershire sauce |
1 teaspoon mustard, grey poupon |
Directions:
1. Mix all of the ingredients together until very well combined.
2. Mound into a bowl or on a platter.
3. Serve with small slices bread and a fancy spreading knife.
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