Sardi’s Steak Tartar
There’s no eatery more emblematic of Broadway and the New York theater world than Sardi’s on West 44th Street. An institution since 1921, this restaurant is a favorite of actors, playwrights, producers, and directors. Its famed walls are lined with framed caricatures of every big name, and a few lesser lights, whose talents have graced the Great White Way over the decades.
When actress Shirley Booth came to Sardi’s after her debut in Come Back, Little Sheba in 1950, she inspired a spontaneous standing ovation. Thus began the tradition of opening night parties at Sardi’s, a tradition that continues to this day.
Tableside preparation was, and remains, a sign of class, elegance, and French-inspired sophistication. The servers at today’s Sardi’s will prepare the ground beef concoction with your choice of anchovies, pasteurized eggs, capers, and chopped onions for $29.50, about half a week’s wage for the typical Sterling Cooper copywriter back in 1961.
Courtesy of Sardi’s Restaurant, New York, New York
Note: All ingredients should be cold before you begin.
2 tablespoons capers
2 tablespoons red onions, finely chopped
1 ½ tablespoons anchovy paste
1 tablespoon English mustard
1 teaspoon pasteurized egg yolk
Fresh cracked black pepper, to taste
1 teaspoon olive oil
5 dashes Tabasco Sauce (mild)
2 ½ tablespoons Worcestershire sauce
8 ounces steak (5 ounce sirloin steak and 3 ounces filet mignon, finely ground)
Salt, to taste
2 slices black bread, toasted (optional)
1 tablespoon egg yolk from a hard-boiled egg (finely chopped), for garnish
Stir together capers, red onions, anchovy paste, mustard, pasteurized egg yolk, black pepper and olive oil in a medium bowl until semi-paste like. Add Tabasco and Worcestershire sauce and mix until evenly blended with a wooden spoon. Mix in the beef and add salt to taste and mix until well blended. Roll the tartare in the bowl with a spoon. Place on a serving plate, and flatten with spoon and form into elongated oval shape. With a knife, score in a criss-cross shape. Serve on a cold plate with toasted black bread, and garnish with finely chopped egg yolk.
Yield: 1 serving
Maker’s Mark Old Fashioned at Sardi’s/flickr4jazz