Beefsteak tartare

Ingredients for 4 servings:

• 800 g beef, fillet, sirloin or black sirloin
• 4 egg yolks
• 70 g onion(s), finely chopped
• 25 g capers
• 120 g cucumber(s) (pickles)
• 4 g anchovy paste
• 15 g paprika powder
• 2 tbsp tomato ketchup
• 25 g mustard (tarragon mustard)
• 2 dashes of Tabasco
• 1 tbsp parsley, chopped
• Cognac to taste
• Salt and pepper, from the mill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Ideal starter with dry Prosecco

Option 1: Finely mince (or chop) the meat in a well-chilled meat mincer (refrigerate beforehand). Add all ingredients, mix well, and keep cool. Shape into patties, then press a checkered pattern into the meat with a knife. Option 2: Mince the meat (where possible), add all ingredients except the egg yolk, shape into patties, make a hollow, insert an egg yolk into each, and serve. The egg yolk is only mixed in at the table. Both options are beautifully garnished with onion rings, fan-shaped slices of pickled gherkins, and parsley. Serve with toast. MY TIP: Only use fresh, colorful meat, but it doesn’t necessarily have to be beef tenderloin (see ingredients).