Steak Tartare

Chop sirloin into cubes.

Place in food processor and chop / puree until meat is the consistency of ground beef.

Mix with remaining ingredients.

Refrigerate for 2 hours.

Serving suggestions: mound on a pretty plate and decorate the top with well-drained capers.

Serve with thinly sliced rye or party rye.

Chop fine hard-boiled eggs and red onions.

Put in bowls alongside.

sirloin steaks, dry red wine, garlic cloves, tabasco sauce, dry mustard, salt, season salt, curry powder