German Steak Tartare (hors D'oeuvres)

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READY IN: 10mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly oil the inside of a 5-cup ring mold.
  • Drain oil off anchovy fillets; separate and drain each on paper towels.
  • Chop 4 of the fillets very finely and leave remaining whole; set aside.
  • Chop onion very finely—you should have 1/2 cup.
  • Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl.
  • Using a wooden spoon, toss and mix until very well combined.
  • Taste, and if necessary, add more seasonings.
  • Mixture should be highly seasoned.
  • Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes.
  • Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve.
  • To unmold: Uncover ring mold.
  • Using a small knife, loosen meat mixture from edges of mold.
  • Place a serving dish upside down on top of mold; invert mold and serving dish.
  • Shake firmly to release meat mixture; remove mold.
  • To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes.
  • Drain olives; mound in center of ring mold.
  • Arrange watercress around edge of meat.
  • Be sure to keep the Steak Tartare refrigerated until ready to serve.
  • It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread.
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