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Steak Tartare

4 servings

Ingredients

• 250 g Lean beef (sinewless, finely minced)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 1 Stk Egg (raw, yolk only)
• Onion (nach Bedarf)
• Pearl onions (nach Bedarf)
• anchovy rings (nach Bedarf)
• Anchovy fillet (nach Bedarf)
• Capers (nach Bedarf)
• chives (finely chopped) (nach Bedarf)
• Rose paprika (sweet noble) (nach Bedarf)
• Dijon mustard (nach Bedarf)
• Pumpernickel (nach Bedarf)
• Toast (nach Bedarf)

Instructions

1. Finely chop 250 g lean, sinew-free, fresh beef, salt, and pepper.
2. Form into a patty and place on a slightly larger glass plate.
3. Press down the center of the patty to create a hollow and place a raw egg yolk inside.
4. Cover the patty with two half onion rings and decorate the surface with pearl onions and anchovy rings.
5. Arrange seven equally sized onion rings at regular intervals around the patty and fill each ring with one of the following ingredients (in contrasting colors): anchovy fillet, capers, finely chopped onion and chives, salt, sweet paprika, and Dijon mustard.
6. Serve with pumpernickel and toast.

Based on a cookbook by Hans Hofer (1964), adapted with AI.