Rory's Traditional Steak Tartare
By: Meaghan Collier
Updated: March 24, 2011
Rory's Traditional Steak Tartare
This is
one of my Favorite dishes since I was young while spending time on the Island
of St. Marten.
Ingredients:
Ingredients:
1 pound
Fresh Beef tenderloin or sirloin finely
Chopped
1 small
red onion finely chopped
2 1/2
oz drained Capers
2
tablespoons Dijon mustard
2
teaspoons Ketchup
1
teaspoon Worcestershire sauce
1 egg
yolk
1/4 cup
extra virgin olive oil
1 dash
of Tabasco sauce
3
sprigs parsley chopped finely
Sea
salt and fresh ground pepper to taste
Place
the egg yolk in a large stainless-steel bowl and add the mustard ,
onions and capers. Mix
well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix
well again. Slowly whisk in the oil. Add the
chopped meat and parsley to the bowl and mix well season
to taste. Divide the meat evenly on
chilled dinner plates and, using a ring mold ,
form it on the
plates. Serve immediately with French fries and grilled
Bread.
About Rory:
About Rory:
Rory Schepisi is a restaurateur originally from Saddle
River, New Jersey, who now lives in Vega, Texas. A graduate of the
Culinary Institute of America, Schepisi opened Boot Hill Saloon and Grill in Vega after she was a finalist on the reality cooking show, The Next Food Network Star.
