Steak Tartare II

• 14 lb fresh corn, raw sirloin or
• 14 lb beef tenderloin, cubed
• 12 teaspoon capers
• 14 teaspoon Worcestershire sauce
• 14 teaspoon Dijon mustard
• 1 piece onion (1-inch piece)

1. Place the meat in a blender or food processor and process until meat is finely chopped.
2. Add remaining ingredients and repeat processing.
3. Form into ball.
4. Keep refrigerated until ready to serve.
5. Serve with cocktail rye bread.

corn, beef tenderloin, capers, worcestershire sauce, mustard, onion

Taken from www.food.com/recipe/steak-tartare-ii-7927 (may not work)