Beefsteak tartare

Ingredients for 1 servings:

• 160 g beef fillet(s)
• ½ tsp parsley, finely chopped
• 1 egg yolk
• 1 tsp mustard, hot, French
• ½ tsp sweet paprika powder
• ½ tsp capers, chopped
• ½ tsp red wine vinegar, milder
• 2 dashes Worcestershire sauce
• ½ tsp shallot(s), finely chopped
• 2 dashes of Tabasco
• salt and pepper
• 1 tsp cornichon(s), finely chopped
• 1 anchovy fillet(s), finely chopped
• possibly cognac, calvados or vodka
• possibly olive oil

Instructions

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

Chop the fillet very finely with a knife. Note: The pieces should be no larger than the size of your little fingernail. However, if it is cut too small, like minced meat, the whole thing will result in a mousse or mush. The consistency is a significant indicator of the quality of a good tartare. Pour the egg yolk into a bowl. Then add the shallots, parsley, capers, anchovies, and gherkins and mix everything well with a fork. This way you have extracted the full flavor from the ingredients. Then add the chopped fillet and mix everything well. Now just season with the remaining ingredients and serve with toast. Tips: Add a little cognac, vodka, or Calvados if desired. If the meat is too dry, add a little olive oil.