Steak Tartare, Medium Rare
June 18, 2015
"Alan King, with assistance from MimiSheraton. Adapted from Is Salami and Eggs Better Than Sex? (Answer will be given upon request! :) ) I've estimated some of the ingredients and cooking times. Alan King says this is one serving, but it's pretty big, and I think it could easily serve two."
- Serving Size: 1 (495.2 g)
- Calories 1312.6
- Total Fat - 92.9 g
- Saturated Fat - 33.7 g
- Cholesterol - 625.6 mg
- Sodium - 1155 mg
- Total Carbohydrate - 51.5 g
- Dietary Fiber - 3.2 g
- Sugars - 0.7 g
- Protein - 65.8 g
- Calcium - 155.7 mg
- Iron - 7.8 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.8 mg
Step by Step Method
Combine egg yolk, olive oil, lemon juice, Worcester sauce, and mustard.
Blend with a fork until mixture is smooth.
Add sirloin and mix gently.
Add capers, onion, egg and parsley.
Add anchovy fillet and turn to mix.
Add salt and pepper. You may not need any salt if the anchovy is very salty.
Gently shape mixture into an oval patty.
Melt butter in a skillet. When butter stops foaming, add meat patty.
Saute briefly, about 3-4 minutes on each side, or until meat reaches medium-rare.
Serve on buttered garlic toast.
Tips & Variations
No special items needed.