Ingredients (for the Tartare):

 

• Beef sirloin steak (4oz)

• Minced shallot (2 tablespoons)

• Kosher salt (1 teaspoon)

• Finely ground black pepper (1 teaspoon)

• Olive oil (1 tablespoon)

• Egg yolks (2)

• Kosher (dill) pickle juice (3 tablespoons)

• Dijon mustard (1 teaspoon)

• Fresh chives, chopped (2 tablespoons)

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Ingredients (for the Fried Bread):

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• Bavarian rye bread (seedless, sliced and dark brown like Pumpernickle)

• Olive oil (to fry)

• Garlic cloves (whole, peeled)

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Using a meat grinder attached to a Kitchen Aid mixer, cut the beef into 1 inch strips and run through the grinder into a catch bowl.  Add the remaining ingredients (except the chives) to the catch bowl and mash together gently with a fork.  Place into a serving dish, cover with plastic wrap and refrigerate until use (make only a few hours ahead of time so the color of the meat remains bright red).

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In a large frying pan, add just enough olive oil to coat the bottom of the pan.  Cut the bread in half crosswise and fry until crisp on both sides (1-2 minutes on each side)

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To serve, rub a clove of garlic on the hot bread and top with the tartare, enjoy at once!

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