German Steak Tartare (hors D'oeuvres)
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 2 (1 ounce) cans flat anchovy fillets
- 1 small onion
- 2 lbs ground beef round
- 1⁄2 cup capers, drained
- 2 egg yolks
- 1 teaspoon salt
- 1 1⁄2 teaspoons fresh cracked pepper
- 1⁄4 cup chopped parsley
- 12 pieces red peppers, in 1/4 inch cubes
- 2 (1 lb) cans pitted ripe black olives
- watercress leaf
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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RECIPE SUBMITTED BY
Olha7397
Canada