Steak Tartare (Steak (Filet) Tartare)

Name: Steak Tartare
Yield: 4
Ingredients: Champagne isn't for everyone, and nor is rare steak. For those who appreciate it, this is a special recipe.; 1 kilogram of tenderloin steak finely ground; 4 raw egg yolks; 8 anchovy fillets; capers; 1/2 cup chopped onion; 4 tablespoons chopped parsley; salt and pepper to taste; paprika; ketchup; English-style Worcestershire sauce; 1 lime cut into 4 pieces; cognac or port wine to taste; toast with butter

1
Champagne isn't for everyone, and nor is rare steak. For those who appreciate it, this is a special recipe.
2
1 kilogram of tenderloin steak finely ground
3
4 raw egg yolks
4
8 anchovy fillets
5
capers
6
1/2 cup chopped onion
7
4 tablespoons chopped parsley
8
salt and pepper to taste
9
paprika
10
ketchup
11
English-style Worcestershire sauce
12
1 lime cut into 4 pieces
13
cognac or port wine to taste
14
toast with butter

Ingredients

1
Champagne isn't for everyone, and nor is rare steak. For those who appreciate it, this is a special recipe.
2
1 kilogram of tenderloin steak finely ground
3
4 raw egg yolks
4
8 anchovy fillets
5
capers
6
1/2 cup chopped onion
7
4 tablespoons chopped parsley
8
salt and pepper to taste
9
paprika
10
ketchup
11
English-style Worcestershire sauce
12
1 lime cut into 4 pieces
13
cognac or port wine to taste
14
toast with butter

Directions

1
Divide the raw ground steak into four portions and shape each into a ball
2
Place the four balls on chilled plates
3
Make a small indentation in the center of each and place an egg yolk in each one
4
Garnish each plate with 2 anchovy fillets and sprinkle with capers, onion, and parsley
5
Serve immediately accompanied by the remaining seasonings and toast with butter
6
Each guest can tailor their steak tartare to taste
7
It's also possible to mix one or two seasonings into the ground steak before serving it to guests.