|BEAUTIFUL ICE PATTERN ON MY GARDEN TABLE.|
Sometimes, not very often, I hunger for some meat, and one of my favorits are the Steak Tartar, lucky me, the butcher I have here in Otura, breads his own calfs, and we can always have nice veal, I choose the bit I want myself, the wonderful tenderlion, the veight about 2 kilos, is the best, and from that I make my minced meat.
I use a topped teaspoon of sweet mustard and a small teaoon of the Dijon mustard, and careful with the Tabasco, put in 3-4 drops and taste. You can always add more, but not take it away, and you must notice all the other flavors, mix well, and put in the fridge, for 10-15 min. This is a make and eat imediatly dish.You can prepare all of it ahead , but separatly, and mix just before plattering.