Steak Tartare

1 lb. filet Mignon or top sirloin, freshly ground, med. grind 2 tbsp. yellow mustard 1 tbsp. Dijon mustard 1 egg yolk 2 tbsp. Worcestershire sauce 1/4 c. finely chopped onion 3 tbsp. capers, drained 4-5 dashes hot pepper sauce, or to taste Seasoned salt to taste Freshly ground black pepper to taste 1 tbsp. cognac (opt.)

Don't use any other grade of beef. Mix together all ingredients lightly to avoid packing the meat too much. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread.

Serves 3-4.

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