Political correctness and the health police have made steak tartare all but a forbidden pleasure these days. But then at Sub Rosa, that is what we are all about - flying in the face of danger. Can fugu blowfish be far behind?

In France, where they worry more about the taste of their food than the bacteria count in it, they take their chances daily with this dish. We recommend you do the same. At Sub Rosa we grind our own meat; use clean fresh eggs and have never had any problems. If your immune system is not running on all cylinders, you might be tempted to pass this up. Yet if you are bold, we encourage you to revel in this classic raw dish.

Our recipe for steak tartare:

	1 lb. rump steak, all fat removed
	2 egg  yolks
	2 tsp. cracked mustard or Dijon mustard
	1 tsp. Worchestershire sauce
	2 - 4 dashes Tabasco, Jamaican Pickapeppa Sauce or other hot sauce
	3 tbs. extra virgin olive oil
	3 - 4 tbs. fresh lemon juice
	1/2 small white onion or a couple shallots, finely chopped
	4 small cornichon, chopped [a very small, crisp pickle made from tiny gherkin cucumbers]
	3 tsp. capers, drained
	6 stalks parsley, finely chopped
	Sea salt and freshly ground black pepper, to taste

1. Whisk egg yolks, mustard, Worchestershire sauce and hot sauce in a large  bowl until smooth. Gradually whisk in olive oil and lemon juice until it becomes the constancy of a loose mayonnaise. Season with salt and pepper.

2. Slice  meat with a very sharp knife or cleaver into paper-thin pieces, Gather pieces together and slice crosswise into smaller pieces, then finely chop them and add to the bowl.

3. Add onions, cornichon/gherkin, capers and parsley to the mixture and toss with two spoons until everything is well combined. Adjust seasonings.  Divide between 2 plates and serve with our twice fried french fries.

In my opinion, this is much tastier than the tête de veau that has been all the rage last year in the Parisian bistros.

Source: N. Ross and the LuxuryWeb folks - August/September 2004

Sub Rosa Recipes