Beefsteak tartar

Ingredients for 4 servings:

• 600 g beef steak tartare
• 4 egg yolks
• n. B. Capers, finely chopped
• 75 g shallot(s), finely chopped
• 4 tbsp olive oil
• 3 tsp mustard (Dijon)
• 4 dashes of Tabasco
• 2 tbsp Worcestershire sauce
• 1 shot of cognac
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a recipe without anchovies, but with plenty of capers

The finest meat is fillet tips, but a regular beef steak will do, too. Make sure the meat is minced when it’s fresh. It should still be light in color, so it hasn’t been hung for too long. Mix all the other ingredients—except the meat and the cognac—to make a thick, creamy tartar sauce. Whisk the egg yolks until creamy. Add the mustard and—very slowly—the olive oil. The sauce shouldn’t curdle. When it’s thick enough, add the remaining ingredients and season with salt and pepper, if desired. Now, using two forks, mix the minced meat into the sauce and finish with the cognac. Serve with warm toast or wholemeal bread and fresh butter, as desired.