This recipe and another I have mention nothing about cooking the ground
beef.

What am I missing here?




Steak Tartare


*Recipe Summary
Yield:*4 servings *2 anchovy fillets
2 cloves of crushed garlic, peeled
1 teaspoon capers
1 egg
2 tablespoons Dijon mustard
Salt
Freshly ground black pepper
1/4 cup olive oil
1 pound freshly ground beef tenderloin
1/4 cup minced shallots
4 tablespoons chopped egg whites
4 tablespoons chopped egg yolks
4 tablespoons brunoise red onions
4 tablespoons finely chopped fresh parsley leaves
8 slices of white bread, crust removed, tossed in olive oil, seasoned with
salt and pepper and toasted


In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using
the back of a fork, crush the two and form a paste. Add the egg and mustard.
Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the
oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and
shallots. Season with salt and pepper. Add the emulsion and mix well. Form
the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of
four cold plates. Garnish each with traditional garnishes. Serve with toast
points.
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"If they do not now accept our terms, they may expect
a rain of ruin from the air the like of which has never
been seen on this earth," President Harry S. Truman.
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