Notes from the Cape

I have been looking for a good recipe for Steak Tartar. I have found several variations on the net, and have merged them in my brain into the recipe below. I am going to make it for our French evening on Saturday, so lets see how it goes. Please feel free to comment or make suggestions!

Ingredients

• 4 cloves garlic
• 1/2 cup olive oil
• 3 tablespoons white wine vinegar
• 1/4 cup parsley chopped
• 1/2 teaspoon mustard powder
• 500g beef (about one pound) rump steaks well trimmed, cut in 1-inch pieces and well chilled
• 1 teaspoon salt
• 1 teaspoon black pepper
• a few dashes Worcester sauce
• a few dashes Tabasco Sauce
• 1 egg yolk
• 1/2 cup onions finely chopped
• 5 capers well drained and chopped
• 2 tablespoons finely chopped onion for garnish
• 1 tablespoon chopped parsley for garnish

Directions

• Grind the garlic in a pestle and mortar.
• Add the olive oil, vinegar, parsley and mustard powder.
• Grind the beef well in a blender. It’s best to grind about 1/3 at a time for about 10 seconds each.
• Add the salt, pepper, Worcester sauce, Tabasco and egg yolk to the beef and mix in.
• Add the onion, capers, parsley and garlic mixture to the beef and mix in well.
• Smooth into a patty onto the middle of a plate (on lettuce if you like).
• Sprinkle the rest of the onion and parsley on top.
• Keep chilled until ready to serve

Serve will baguettes or any nice bread.