Beef Tartare Peter the Great
It does have an interesting name to it but it taste as good as it sounds. I stumbled across this recipe when I was flipping through a book I bought at Camberwell Market for $3. The book is called Meal for Males, A Guide to Hearty Food and Drink by John J. Poister. The only reason I attempted this dish was because I still had some leftover home-made trout caviar and I thought, why not :) Here is the recipe, hope you enjoy it as much as I did... Ingredients 450g prime freshly ground sirloin or tenderloin steak 1/3 cup finely chopped onions 1 egg 2 tablespoons capers Salt Freshly ground black pepper 2 heaping tablespoons beluga caviar (I used trout caviar instead) 2 egg yolks Be sure to tell your butcher that you are using this beef for steak tartar so that his grinder will be free of residual amounts of pork or other meats. Alternatively, you can buy the steak and do it yourself at home to get it chopped up into a mince.
Mixed chopped onions, egg, and capers together with beef, season it with salt and freshly ground black pepper, and form into patties. Make a small crater in the top and fill with caviar, which is in turn indented to receive egg yolk.
Serve with toast sourdough bread, and break out a bottle of your best champagne.
Makes 2 portions.