kayaker

I like a thick cut steak and rare (haven't tried blue yet), so eating raw minced meat wasn't much of a stretch. Like I said above, I had this once before and it was very tasty.

Thanks for the suggestions. Garlic will definitely be in and I will have to make a choice about the type of cut I will use. BTW here's one of the recipes that I found and plan on using:

Steak Tartare Recipe (serve 6)

Ingredients
2 lbs sirloin or filet mignon
1 egg yolk
2 tsp mustard, Dijon mustard recommended
1 tb onions, finely chopped
1 tb capers, drained
A few drops of Tabasco sauce
1 tsp Worcestershire sauce
2 tb olive oil
2 tsp parley, minced
Salt and pepper
*
Step 1: Trim and grind the meat twice. Chop finely the onions and egg yolk.

Step 2: In a bowl, mix the egg yolk, onions, capers, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.

Step 3: Add olive oil and beat lightly for a few seconds.

Step 4: Add meat and parsley. Season with salt and pepper. Beat lightly for a few seconds.

Step 5: Refrigerate or serve immediately.

Serving: Steak Tartare cannot be preserved more than 2 hours, even in a fridge. Served with french fries or as a starter.

Wine suggestion: Red wine such as Beaujolais, Crozes Hermitage or Cahors (French Wine Guide).