Parsley Steak Tartar
|Filet mignon/Rump steak||1 Pound|
|Tabasco sauce||1⁄4 Teaspoon|
|Parsley sprigs||2 Large|
Trim all fat from the steak.
Cut into pieces and then chop finely .
Chop the onion finely and add to the meat with the egg yolk, Tabasco sauce, salt and pepper.
Divide the mixture into four portions and shape into round thick patties.
Place one on each plate.
With a soup spoon, make a depression in the center of each patty, and put in an egg yolk.
Chop the parsley finely and sprinkle on the meat.
Chop the anchovy fillets by hand and place a small pile next to each patty.
Trim the scallions and chop finely ; arrange next to the anchovy fillets.
Chop the capers by hand and arrange next to the scallions.
Chill for 30 minutes before serving.
Each person mixes the egg yolk and garnishes into the raw steak with his fork before eating.