Tartaburger
- 8 ounces trimmed beef tenderloin, sliced and very finely chopped to a smooth pulp
- 1/2 cup chopped onion
- 2 teaspoons capers
- 2 gherkins, finely chopped
- 2 tablespoons brandy
- 2 teaspoons Worcestershire sauce
- 1 tablespoon finely chopped parsley
- 1 teaspoon strong French mustard
- Salt, to taste
- Black pepper, to taste
- 1 egg yolk
- Clarified butter
- 1/4 cup smooth, dry red wine
- Combine meat, onion, capers, gherkins, brandy, Worcestershire sauce, parsley and mustard.
- Season with salt and pepper.
- Add egg and combine well.
- Drain off any excess juices and reserve.
- Form seasoned meat mixture into 2 patties.
- Lightly flour patties.
- Heat clarified butter in frying pan and brown burgers on each side, about 3 minutes.
- Remove to heated serving dish and deglaze pan with red wine and reserved juices.
- Nap meat with sauce.
beef tenderloin, onion, capers, brandy, worcestershire sauce, parsley, salt, black pepper, egg yolk, butter, smooth
Taken from www.foodnetwork.com/recipes/tartaburger-recipe.html (may not work)