STEAK TARTARE

Steak Tartare

2 egg yolks
2 Tbsp. Dijon Mustard
4 anchovy fillets, finely chopped
2 tsp ketchup
1 tsp Worcestershire sauce
Tabasco
freshly ground black pepper
1/4 cup salad oil
1 oz. Cognac
1 small onion, freshly and finely chopped
1 oz. Capers, rinsed
2 oz. Cornichons, finely chopped
4 sprigs parsley, finely chopped
1 1/4 lbs. Fresh sirloin, finely chopped

Serves 6
Place the yolks in a large 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 discs on the plates. Serve immediately with French fries and toasted bread points.