1/2 lb. lean boneless beef, preferably beef tenderloin, or top or eye round, ground 2 or 3 times
2 egg yolks
2 tbsp. salt
2 tbsp. freshly ground black pepper
2 tbsp. capers, thoroughly drained
2 tbsp. finely chopped onions
2 tbsp. finely chopped fresh parsley
8 flat anchovy fillets, thoroughly drained
Dark bread
Butter

Traditionally the beef for beefsteak Tartar is ground very fine and served as soon as possible thereafter. Shape the beef into two mounds and place them in the center of separate serving plates. Make a well in the middle of the mounds and carefully drop an egg yolk in each.

Serve the salt, black pepper, capers, chopped onions, parsley and anchovy fillets in small separate saucers. The beef and other ingredients are then combined at the table to individual taste. Serve beefsteak Tartar with dark bread and butter.