Assorted fresh greens
12 ounces beef tenderloin or sirloin
Hot pepper sauce
2 tablespoons drained capers
2 tablespoons Dijon mustard
1/3 cup minced red onion
1/3 cup finely chopped parsley
4 slices of white bread, crusts removed, brushed with olive oil and lightly toasted
Extra-virgin olive oil
Garnish 2 plates with the fresh greens.
Place the beef on a cutting board and finely chop with a very sharp knife. Season to taste with Worcestershire sauce, hot pepper sauce, salt and black pepper. Shape the meat into 2 patties of equal size and center each on a plate of fresh greens.
Around each meat patty arrange half of the capers, Dijon mustard, red onion and parsley. Serve the steak tartare with toast points, olive oil, and hot pepper sauce and Worcestershire sauces on the side.