Steak Tartare, Medium Rare (Alan King)

• 1 egg yolk, lightly beaten
• 1/2 teaspoon olive oil
• 1/4 teaspoon lemon juice
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon prepared mustard (English style)
• 6 -7 ounces ground sirloin
• 1 teaspoon capers, drained
• 1 teaspoon onion, finely minced
• 1 hardboiled egg, minced
• 1/2 teaspoon parsley, chopped
• 1 anchovy fillet, rinsed
• salt
• pepper
• 1 tablespoon unsalted butter
• garlic toast, for serving

1. Combine egg yolk, olive oil, lemon juice, Worcester sauce, and mustard.
2. Blend with a fork until mixture is smooth.
3. Add sirloin and mix gently.
4. Add capers, onion, egg and parsley.
5. Add anchovy fillet and turn to mix.
6. Add salt and pepper. You may not need any salt if the anchovy is very salty.
7. Gently shape mixture into an oval patty.
8. Melt butter in a skillet.
9. When butter stops foaming, add meat patty.
10. Saute briefly, about 3-4 minutes on each side, or until meat reaches medium-rare.
11. Serve on buttered garlic toast.

egg yolk, olive oil, lemon juice, worcestershire sauce, ground sirloin, capers, onion, egg, parsley, anchovy fillet, salt, pepper, unsalted butter, garlic

Taken from www.food.com/recipe/steak-tartare-medium-rare-alan-king-487266 (may not work)