Steak Tartare

• Assorted fresh greens
• 12 ounces beef tenderloin or sirloin
• Worcestershire sauce
• Hot pepper sauce
• Salt
• Black Pepper
• 2 tablespoons drained capers
• 2 tablespoons Dijon mustard
• 1/3 cup minced red onion
• 1/3 cup finely chopped parsley
• 2 eggs
• 4 slices of white bread, crusts removed, brushed with olive oil and lightly toasted
• Extra-virgin olive oil

1. Garnish 2 plates with the fresh greens.
2. Place the beef on a cutting board and finely chop with a very sharp knife.
3. Season to taste with Worcestershire sauce, hot pepper sauce, salt and black pepper.
4. Shape the meat into 2 patties of equal size and center each on a plate of fresh greens.
5. Around each meat patty arrange half of the capers, Dijon mustard, red onion and parsley.
6. Carefully break the 2 eggs, reserving the yolk and half of each shell.
7. Place the yolks in their eggshell cups, then sit an egg cup in the center of each patty.
8. Serve the steak tartare with toast points, olive oil, and hot pepper sauce and Worcestershire sauces on the side.

fresh greens, beef tenderloin, worcestershire sauce, pepper sauce, salt, black pepper, capers, mustard, red onion, parsley, eggs, white bread, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/steak-tartare-recipe0.html (may not work)