Steak Tartare

I felt like steak tartare today, and since I actually have a butcher shop half a block away, I decided to get their “steak tar tar,” which is basically freshly chopped sirloin. Yeah, I actually had to wait for them to chop it.

• 1/2 lb sirloin, chopped (get directly from butcher, not supermarket)
• 2 cornichons, finely chopped
• 1 shallot, finely chopped
• 1 tsp olive oil
• 1 tsp Worcestershire sauce
• 1 tsp Tabasco sauce
• salt and pepper
• 1 quail egg yolk
• toasted corners or crackers

1. Mix chopped shallot, chopped cornichon, olive oil, Worchestershire sauce, and Tabasco sauce together. Stir in the chopped sirloin and mix well. Add salt and pepper to taste. Chill until ready to serve. 
2. Put the sirloin mixture in a small ramekin and invert over a plate. Slightly indent the mound and put in the raw quail egg yolk.
3. Serve with toasted corners or crackers.

It turned out well, but I think I need to turn up the heat more next time.