German Steak Tartare (Hors D'Oeuvres) - cooking recipe

Ingredients

2 (1 ounce) cans flat anchovy fillets
1 small onion
2 lbs ground beef round
1/2 cup capers, drained
2 egg yolks
1 teaspoon salt
1 1/2 teaspoons fresh cracked pepper
1/4 cup chopped parsley
12 pieces red peppers, in 1/4 inch cubes
2 (1 lb) cans pitted ripe black olives
watercress leaf

Preparation

Lightly oil the inside of a 5-cup ring mold.
Drain oil off anchovy fillets; separate and drain each on paper towels.
Chop 4 of the fillets very finely and leave remaining whole; set aside.
Chop onion very finely-you should have 1/2 cup.
Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl.
Using a wooden spoon, toss and mix until very well combined.
Taste, and if necessary, add more seasonings.
Mixture should be highly seasoned.
Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes.
Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve.
To unmold: Uncover ring mold.
Using a small knife, loosen meat mixture from edges of mold.
Place a serving dish upside down on top of mold; invert mold and serving dish.
Shake firmly to release meat mixture; remove mold.
To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes.
Drain olives; mound in center of ring mold.
Arrange watercress around edge of meat.
Be sure to keep the Steak Tartare refrigerated until ready to serve.
It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread.