Beef Tartare

This recipe comes down to us from the

Barbarian hordes that terrorized Europe.

It is said they ate as they pillaged and

plundered and tenderized the meat they

consumed by placing a fresh steak under

the saddle. Fortunately, we have a more

civilized approach to a truly delicious dish.

Serve this fresh with a relish of minced

tomatoes and onions that have been

dashed with salt and cider vinegar.

1 pound of beef tenderloin

3 anchovy filets

1 teaspoon of coarse ground mustard

1 teaspoon of red pepper sauce

2 teaspoons of Worcestershire sauce

1 teaspoon of brandy

1 egg

Sea salt and freshly ground black pepper to taste

Process the tenderloin until it is finely ground,

along with the anchovies. Place in a bowl and

fold in the remaining ingredients. Form into a

mound for spreading and serve with the relish

and a basket of warm toasts.