Summer Steak Tartare

Steak tartare. It is certainly dramatic, isn't it? This is one of those recipes that you have to be completely in the mood for. (The dog tried her best to tell me she was in the mood, and she would also be in the mood tomorrow and the next day and the day after). It is kind of primal -- we are talking raw meat, raw egg, and some serious flavorings. But every once in a while it is just the thing for a small, exotic, romantic meal.
This particular recipe comes from one of my beloved Sarah Leah Chase cookbooks, OPEN-HOUSE COOKBOOK. I love them, these cookbooks, and I go back to them over and over because they are great at putting a little spin on recipes you think you know but haven't really experienced to their fullest until you have tried Sarah's version. This one is called "Summer Steak Tartare," because along with the standard tartare ingredients it also includes a serious amount of fresh chopped herbs, which for me totally changes it for the better. The recipe calls for serving it on fresh greens, but I changed this to a bed of basil leaves (anything to use up more basil!), and discovered that eating small bites of it wrapped in the basil leaves is just as great as eating it off of toast points. And on the toast points front, I used triangles of Indian naan bread, because it happened to be in the fridge at the moment, and it was perfect!
So whenever you are feeling a little romantic and adventurous and carnivorous, give this one a try. Add a little red wine, some Van Morrison on the stereo, eat it with your sweetheart from a shared plate, and I promise you, it will not be your run-of-the-mill dinner. Thank you for the millionth time, Sarah...

SUMMERTIME STEAK TARTARE, adapted from OPEN-HOUSE COOKBOOK

• 3/4 pound finely ground beef tenderloin. Get the best one you can and your food processor will grind this up just fine.
• 1 minced shallot
• 1 minced garlic clove
• 1 tablespoon drained capers
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 5 sundried tomatoes, packed in oil, minced
• 1 tablespoon Dijon mustard
• 1 egg yolk
• Salt and pepper to tase
• Shaved Parmesan cheese
• 1 hard cooked egg yolk, pressed through a sieve
• Greens -- arugala, or even large basil leaves

1. Using your hands, mix everything together except for the parmesan, cooked egg yolk and greens.
2. Line a serving plate with the greens. Mound the tartare in the center. Decorate with Parmesan shavings. Scatter sieved egg yolk over all. Serve at once with toast points.

Serves 4 as appetizer, or 2 as a romantic little dinner.