Steak Tartare
Steak tartare is raw beef, hand-chopped and seasoned with egg yolk, mustard and onion, then spread on dark bread. Belgians know it as filet américain and eat it often. The pleasure is in the texture, so use tender filet mignon and chop it finely rather than mashing it. Whole grain mustard adds a little bite, and rye or pumpernickel gives the soft meat something sturdy to sit on.
Instructions
Trim the beef so no connective tissue remains. Chop it finely with a sharp knife, or pass it twice through a meat grinder fitted with a ¼ inch (0.64 cm) plate.
Put the minced beef in a bowl with the egg yolk, Worcestershire or soy sauce, mustard, hot pepper sauce, onions, salt and pepper. Mix loosely so the meat stays light and does not turn pasty.
Spread the mixture on slices of bread to make open-faced sandwiches. Buttered toast works as well.
Serve on chilled plates, with a drink of your choice alongside.
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