Tartar steak guanajuato style
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | pounds | Very fresh beef fillet;, finely ground |
| 1 | cup | Minced white onion |
| ½ | cup | Capers;, rinsed, drained, |
| ; and finely chopped | ||
| 4 | Serrano chiles;, stemmed, seeded, | |
| ; and minced | ||
| ½ | bunch | Cilantro; leaves only,, coarsely chopped |
| 2 | teaspoons | Worcestershire sauce |
| 2 | teaspoons | Extra-virgin olive oil |
| 1 | dash | Tabasco sauce |
| ½ | bunch | Parsley; leaves only,, coarsely chopped |
| 6 | Fresh egg yolks | |
| 12 | Limes;, halved | |
| Toast triangles;, for serving | ||
Directions
In a very cold mixing bowl, combine the ground beef, onion, capers, chiles, cilantro, Worcestershire, olive oil, and Tabasco. Mix together briefly with your hands until all the ingredients are well distributed. Form the mixture into 6 loose round patties. Place a patty in the middle of each of 6 chilled appetizer plates, make a well in the center of each, and scatter some parsley around the edge of each plate. Nestle an egg yolk in the center of each patty and garnish each plate with lime halves and toast triangles. Serve immediately. This recipe yields 6 servings.
Comments: We caution the use of raw eggs, unless you are absolutely sure they are very fresh.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6202 broadcast 03-07-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-07-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.