This recipe for steak tartare is the best I’ve ever had. I love to put a teaspoon of the beef mixture on a square of cocktail, pumpernickel bread, topping it with a dollop of sour cream and a little dab of caviar, an idea which I stole from Hans Prager when he had fancy cocktail parties at the “RITZ”. Thank you Hans for the idea!

• 1/3 cup onion, very finely chopped
• 3 TBS. fresh parsley, coarsely chopped
• 2 TBS. green onion tops, coarsely chopped
• 2 TBS. capers, coarsely chopped
• 1 TBS. Dijon mustard
• 2 tsp. freshly grated horseradish root
• 1/2 clove of garlic, finely chopped
• 1 TBS. Worcestershire sauce
• 2 anchovy fillets, finely chopped
• a few dashes of Tabasco
• 1 egg, raw
• 1/4 cup fresh lemon Juice
• 1/2 tsp. lemon rind, finely grated
• 1/2 tsp. salt
• freshly ground pepper to taste
• 1 1/2 pounds of freshly ground sirloin steak or tenderloin

Mix together all of the ingredients except the meat. Add this mixture to the meat and blend it very well by kneading it with your hands like you were making a good ole’ meatloaf. Put it on the bread with the sour cream and caviar and serve it immediately. If you let this sit out too long, it’ll turn brown and look terrible. It’ll also get “liquidy”. I only let this sit out for an hour or so. As we know, you have to be careful with raw beef.