Recipe - Steak Tartare

One fourth pound Fresh, raw sirloin or
One fourth pound Tenderloin beef, cubed
One half teaspoon Capers
One fourth teaspoon Worcestershire sauce
One fourth teaspoon Dijon mustard
1inch piece onion

Place the meat in a blender or food processor and process until meat is
finely chopped. Add remaining ingrediants and repeat processing. Form into
ball. Keep refrigerated until ready to serve. Serve with cocktail rye
bread. Yield: 1 Cup

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini