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     Title: NYT's Steak Tartare
Categories: Beef, Vegetables
     Yield: 2 Servings

    10 oz Highest-quality beef
          - tenderloin; trimmed,
          - leaving nothing but dark
          - red beef
     2 sl Black pumpernickel bread;
          - dense, unleavened
     2 tb Unsalted Irish butter;
          - tempered to cool and
          - spreadable
     4 ts Dijon mustard
     2 ts Vegemite; up to 4 ts,
          - to taste
     1 sm Shiny red onion; firm,
          - peeled, thin sliced in
          - rings
          Coarse salt
          Black pepper; fresh ground
     2 tb Capers; in brine
     1 bn Watercress leaves; stems
          - saved for another use
          Celery leaves from one
          - bunch
     6    Parsley sprigs;
          - rough chopped
     2 tb Worcestershire sauce
     2    Egg yolks; raw -OR-
     1    Egg yolk; cooked

 Place the trimmed beef in the freezer for 20 minutes while you
 prepare the rest of the ingredients. Meanwhile, butter the bread,
 wall to wall, then slather the mustard evenly among the two
 buttered slices. Finish each slice with a healthy schmear of the
 Vegemite.

 In a bowl, toss the red onion slices with a healthy pinch of salt,
 allowing the rings to separate, and soften a bit from the salting.
 Add the capers with a bit of their brine and the cress, celery
 leaves, and parsley, and toss well, making a little salad.

 Working quickly, remove the meat from freezer. It will now be firm
 and easy to cut. Slice into 1/8" thin slices. We often wear
 doubled-up latex gloves to help keep the heat from our hands from
 transferring to the beef. The warmer the meat, the more difficult
 to cut beautifully. Also, this is the occasion for your sharpest
 knife. Shingle the meat slices ever so slightly, and slice into
 1/8" matchsticks.

 Turn your cutting board 180 degrees, and cut the matchsticks into
 1/8" tiny dice, resembling the cut called brunoise.

 Transfer your elegantly hand-chopped meat to a glass, stainless, or
 ceramic bowl, and season with the Worcestershire sauce, a couple
 pinches of coarse kosher salt and a few good grinds of black
 pepper, and toss together distributing the seasoning, using a fork.

 Distribute the seasoned beef evenly between the two slices of
 buttered, seasoned bread, and form into a patty, more or less,
 still using the fork. Arrange the salad over the beef artfully,
 distributing evenly between the two portions. Give the whole
 enterprise a healthy finishing grind of black pepper.

 Nestle each yolk, still in its half shell if using raw, into the
 mound, and let each guest turn the yolk out onto the tartare before
 eating. If using cooked yolk, microplane the yolk over the tartare
 to finish.

 Recipe by Gabrielle Hamilton

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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