Makes 6 to 8 appetizer servings
Cold, highly seasoned, and luxuriously raw beef with crispy fried potatoes is an inspired combination of textures and flavors that goes marvelously with a light, slightly chilled cru Beaujolais, or even better, Champagne. Serve this appetizer with gaufrettes (waffle-style potato chips), spicy mustard, and cornichons alongside.The raw egg yolk is a traditional and delicious addition. The yolks can be coddled, but not cooked through.
[ingredients title=”Ingredients”]
- 1 1/2 lb high-quality ground sirloin or sirloin steak, all fat and sinew removed
- 3 tablespoons minced shallots
- 2 tablespoons chopped capers
- 3 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 2 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- Ground black pepper, as needed
- Hot sauce, as needed
- 1 raw egg yolk per serving
- 2 tablespoons spicy Dijon mustard
- Cornichons, for garnish
[/ingredients]
[directions title=”Directions”]
- To chop the meat yourself, start with whole, trimmed steaks. Traditionally, you would chop the meat by hand using a chef’s knife. However, you can also chop the meat in a food processor: use the metal blade and pulse until you have a somewhat coarse final consistency, with pieces of meat no larger than the size of a pea. If you are using meat that is already ground, start with the next step. In either case, remove all fat and sinew from your ground meat. You should have about 1 pound of meat left.
- Gently stir the next 8 ingredients into the meat. Do not overhandle or you’ll end up with a pasty consistency.
- Separate the meat onto chilled salad plates and create a small well in the center of each pile. Gently place a raw egg yolk in each indentation. Serve the appetizer with a teaspoon of spicy mustard and cornichons on the side.
[/directions]
