Steak tartare should be made from the best tenderloin steak you can find.
Serve steak tartare canapes with a glass of red at your next party. Although steak tartare has been popular in Europe for a long time, it is still innovative here in the United States. Surprise your guests with a new taste sensation, and watch their eyes light up as they bite into the succulent canapes. The recipe is an easy one for even the inexperienced hostess and takes very little time to prepare.
Instructions
1. Have the butcher grind 1 lb. top-quality tenderloin three times so it will be the right consistency for making canapes.
2. Mix the ground steak thoroughly with a large spoon to break it up.
3. Add 3 tbsp. capers, 1 tbsp. Worcestershire sauce, 1/4 tsp. salt and 1/8 tsp. black pepper to the meat.
4. Mix two raw eggs in carefully and thoroughly.
5. Add 1/8 cup top-quality olive oil. Mix thoroughly.
6. Add one minced sweet onion to the mixture, and stir.
7. Remove the crusts from two dozen rounds of rye and pumpernickel bread, and cut the slices into small squares.
8. Spread the on the bread squares, and serve on a platter garnished with springs of rosemary and dill.
9. Serve a full-bodied red wine with the canapes.
Tags: full-bodied wine,