Steak Tartare by Donna John

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Texas Historic Inns Cookbook by Ann Ruff and Gail Drago

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Ingredients

• 1 raw egg yolk 
• 1 ounce cognac
• 3 anchovy fillets
• 1/2 onion, chopped very fine 
• 1/2 ounce capers, mashed 
• 1 sprig fresh parsley
• 1 teaspoon Dijon mustard
• 7 ounces ground beef tenderloin (the best and freshest beef you can find)
• 1/2 ounces cornichons, chopped (don't think my father-in-law includes them)
• salt and black pepper, to taste
• dash of Worcestershire sauce

Recipe Notes

Here's how to make it:

• Mix all ingredients in a bowl.

• Form into a ball or loaf. Garnish with fresh parsley. 

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