Beef tartare is one of all time favorite indulgences. I passed over the recipe from Patricia Wells so many times and I finally got around to making it – and it was delightful! I served it with a salad, it would be great on crackers or endive leaves too.
Ingredients:
1 shallot
1/4 c cornichons
2 TBSP capers, drained
1/4 c parsley leaves
1/2 lb cooked, peeled beets
1/2 tsp Worcester
2 TBSP dijon
1 clove garlic
1 egg yolk
Tabasco sauce to taste
Combine in a food processor and pulse until coarsely chopped.
Serves 4.
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