• 2 lbs. choice or prime ground sirloin
  • 2 tablespoons capers
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • Salt to taste
  • 6 anchovy filets, cut in small pieces
  • Worcestershire sauce(to taste)
  • Dash Tabasco
  • Black pepper(a lot)
  • 1 tablespoon red wine vinegar
  • 2 egg yolks
  • 1/4 cup chopped parsley
  • 1/2 teaspoon prepared mustard(Dijon, preferably


Mix ingredients carefully to retain fluffiness. Shape in large loaf. Garnish with anchovy strips, more onions, more capers. May be cooked if the thought of raw meat turns you off.

Serves 8-10.

Serve with thin buttered toasted rye or pumpernickel slices

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Submitted 6/13/05.
Source: Someone's In The Kitchen w/Dinah
Submitted By: Linda Wilson
Steak Tartare