1/2 pound filet mignon, ground for steak tartare (ask your butcher) 2 tablespoons finely chopped shallots 2 tablespoons finely chopped parsley 2 tablespoons finely chopped capers
2 or 3 drops of Tabasco salt freshly ground black pepper
Directions:
Mix beef with shallots, parsley, and capers. Place mixture in chilled bowl. Add Tabasco and season with salt and pepper. Refrigerate until ready to serve. Serve with thin slices
of dark bread.