Steak Tartare Lausanne (1976)

• 2 lbs raw, ground top-quality beef fillet, sirloin, or round steak
• 4 raw egg yolks
• 8 anchovy fillets
• Capers
• 1/2 cup finely chopped onion
• 4 tspns chopped parsley
• salt and freshly ground black pepper

Seasonings

• Rose paprika
• Cayenne pepper
• Tomato catsup
• Worcestershire sauce
• Prepared mustard
• 1 lemon, quartered
• Cognac or Port to taste
• Buttered toast

1. Divide the raw beef into 4 portions and shape into patties. Place the patties on chilled plates, Make a small indentation in the center of each and place 1 egg yolk in each.

2. Garnish each serving with  2 anchovies and sprinkle with capers, onion parsley, salt and pepper to taste.

3. Serve immediately accompanied by the remaining seasonings and buttered toast.  Each guest stirs the seasonings into his steak tartare according to his taste.  Yield: 4 servings

(Origin - "Benson & Hedges 100's presents 100 of the World's Greatest recipes" by Craig Claiborne, 1976. Published by The New York Times Company.)