Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 3/4 lb Very fresh beef fillet;,
- 1 c Minced white onion
- 1/2 c Capers;, rinsed, drained,
- ; and finely chopped
- 4 Serrano chiles;, stemmed,
- ; and minced
- 1/2 bn Cilantro; leaves only,,
- 1/2 bn Parsley; leaves only,,
- 6 Fresh egg yolks
- 12 Limes;, halved
- Toast triangles;, for
- 1 ds Tabasco sauce
- 2 ts Worcestershire sauce
- 2 ts Extra-virgin olive oil
Preparation
In a very cold mixing bowl, combine the ground beef, onion, capers, chiles, cilantro, Worcestershire, olive oil, and Tabasco. Mix together briefly with your hands until all the ingredients are well distributed. Form the mixture into 6 loose round patties. Place a patty in the middle of each of 6 chilled appetizer plates, make a well in the center of each, and scatter some parsley around the edge of each plate. Nestle an egg yolk in the center of each patty and garnish each plate with lime halves and toast triangles. Serve immediately. This recipe yields 6 servings. Comments: We caution the use of raw eggs, unless you are absolutely sure they are very fresh. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6202 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
