Anthony Bourdain's Steak Tartare

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Recipe Courtesy Anthony Bourdain, Anthony Bourdain's Les Halles Cookbook "Les Halles, the restaurant, was pretty much created to serve this dish. The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed tableside. A home meat grinder with a fairly wide mesh blade is nice to have, but you can and should use a very sharp knife and simply chop and chop and chop until fine. The texture will be superior. And do not dare use a food processor on this dish - you'll utterly destroy it."

Yield: 6

Ingredients

2 egg yolks
2 tablespoons Dijon mustard (28 g)
4 anchovy filets, finely chopped
2 teaspoons ketchup (10 g)
1 teaspoon Worcestershire sauce (5 g)
Tabasco sauce, to taste
Freshly ground black pepper
1/4 cup salad (i.e., corn or soy) oil (56 ml)
1 ounce Cognac (28 ml)
1 small onion, freshly and finely chopped
2 ounces capers, rinsed (56 g)
2 ounces cornichons, finely chopped (56 g)
4 sprigs of flat parsley, finely chopped
1 1/4 pounds fresh sirloin, finely chopped (560 g)
French fries, optional
4 slices fine quality white bread, toasted, quartered, for toast points

Directions

Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.
Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.