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STEAK TARTARE
2 1/2 lbs sirloin steak of beef tenderloin 4 tablespoon dry red wine 3 cloves minced garlic 3/4 teaspoon Tabasco sauce 2 teaspoon dry mustard 1 teaspoon salt 1 teaspoon seasoned salt 1 teaspoon curry powder
Chop sirloin into cubes. Place in food processor and chop/puree until meat is the consistency of ground beef. Mix with remaining ingredients; refrigerate for 2 hours.
Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers. Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions. Put in bowls alongside.
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