This dish is cooked only from a raw meat and crude eggs. But you shouldn't be frightened it. The main thing that meat and eggs were very fresh and bought in the checked place.
It is required to you
- - 0.8 kg of beef sirloin;
- - 4 eggs;
- - 2 red bulbs (average);
- - 1 lemon;
- - 10 fillets of anchovies;
- - 1-2 bunches of parsley;
- - 3 tsps of a capers;
- - 4 pickles (averages);
- - 5 tablespoons of mustard;
- - Tabasco sauce;
- - Worcester sauce;
- - olive oil;
- - salt;
- - black fresh ground pepper.
Instruction
1. Dry and remove the washed-out beef sirloin from it all films – the surface has to become ideally clean. A knife or a hatchet to chop the prepared meat.
2. Peel onions, at parsley to remove stalks. Then to cut onions, cucumbers and capers in small cubes, not really small to chop parsley and anchovies (not to mix products!). Wash out and cut lemons so that 8 segments turned out.
3. Divide a minced beef into 4 parts and form from everyone round "cutlet" of 8-10 cm in the diameter. In the center of each preparation to make deepening and to put "cutlets" on the middle of a big plate (there have to be 4 plates).
4. Properly to wash up eggs with soap or to quickly scald them boiled water. Further each egg is very careful to break and separate yolks (the squirrel isn't required). In "cutlet" it is accurate to put in deepening on 1 yolk.
5. Around each tartare sauce sectors to lay out onions, cucumbers, a lemon, capers, anchovies and parsley. In the center of a table to put a saltcellar, a mill with pepper (black), a pan with mustard, small bottles with the Tabasco sauce, olive oil and the Worcester sauce.