Steak Tartare, Medium Rare (Alan King) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 2 |
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Alan King, with assistance from Mimi Sheraton. Adapted from Is Salami and Eggs Better Than Sex? (Answer will be given upon request! :) ) I've estimated some of the ingredients and cooking times. Alan King says this is one serving, but it's pretty big, and I think it could easily serve two. Ingredients:
1 egg yolk, lightly beaten |
1/2 teaspoon olive oil |
1/4 teaspoon lemon juice |
1/4 teaspoon worcestershire sauce |
1/4 teaspoon prepared mustard (english style) |
6 -7 ounces ground sirloin |
1 teaspoon capers, drained |
1 teaspoon onion, finely minced |
1 hardboiled egg, minced |
1/2 teaspoon parsley, chopped |
1 anchovy fillet, rinsed |
salt |
pepper |
1 tablespoon unsalted butter |
garlic toast, for serving |
Directions:
1. Combine egg yolk, olive oil, lemon juice, Worcester sauce, and mustard.
2. Blend with a fork until mixture is smooth.
3. Add sirloin and mix gently.
4. Add capers, onion, egg and parsley.
5. Add anchovy fillet and turn to mix.
6. Add salt and pepper. You may not need any salt if the anchovy is very salty.
7. Gently shape mixture into an oval patty.
8. Melt butter in a skillet.
9. When butter stops foaming, add meat patty.
10. Saute briefly, about 3-4 minutes on each side, or until meat reaches medium-rare.
11. Serve on buttered garlic toast.
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