German Steak Tartare Hors Doeuvres Recipes

Steps:

• In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

Steps:

• Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.
• Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2"-diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.
• Heat a dry medium skillet, preferably cast-iron, over medium. Cook patty undisturbed until a nicely seared brown crust forms, about 3 minutes. Turn patty and add 1 Tbsp. oil, then rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 minutes (inside will still be fairly pink).
• Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.

Steps:

• Mix salad dressing and cream cheese.
• Spread onto bread.
• Peel and slice cucumber (@1/8inch thick).
• If you want, leave strips of green on the cucumber (looks nice) Place 1 slice of cucumber onto bread.
• Sprinkle with Dill.