Beefsteak Tartare

A most popular Western European appetizer. served as a first course or sometimes as an entree. is raw ground beef combined with raw egg yolks and seasonings. Most often the mound of beef, with the egg and other ingredients, is served on individual plates to be combined by each person. For cocktail parties or buffets, all the ingredients may be mixed beforehand and then served on a wooden board, tray, or platter, surrounded by bread and butter. The name is believed to have derived from the Tartar practice of scrapping and eating raw meat. In fact, purists maintain that the best meat for this dish is that achieved by scraping lean beef. Normally, however, ground beef is used. It should be freshly ground and put through the grinder at least twice. Europeans partake of this dish sometimes also in the late morning, and many insist it is one of the best restoratives after an evening of celebrating.

Garnishes.

finely chopped onion, capers, caraway seeds, chopped anchovy fillets, chopped gherkins, grated fresh horseradish, chopped fresh parsley, and minced chives.

Accompaniments

Peppermill, Worcestershire sauce, mustard, lemon juice.

Ask the butcher to grind the meat twice and plan to buy it shortly before serving. The meat should be as fresh as possible.  Divide the meat into two portions. Shape into two mounds on individual serving plates. With the back of the spoon, make a depression in the centre of each mound of meat, for the egg yolks. Serve surrounded by separate dishes of any desired number of garnishes, or place spoonfuls of them on the plate around the meat. Place the accompaniments on the table for each person to use as desired.