2 pounds beef sirloin steak,boneless
½ cup finely chopped leek or green onion
1 ½ teaspoons Worcestershire sauce
¼ teaspoon Tabasco
1 teaspoon Dijon mustard
½ teaspoon salt
Freshly ground Szechuan or black pepper
1 egg yolk, if desired
1 teaspoon drained capers
2 bunches parsley, stems removed
1 green pepper, cut in 1-i nch pieces
1 sweet red pepper, cut in 1-i nch pieces
1 large zucchini, cut in ¼-inch slices
1 medium cucumber, cut in ¼-inch slices
12 medium mushrooms, cut in half lengthwise
1 large carrot, cut in ¼-inch slices
12 large red or white radishes, cut in half
1. Chop meat coarsely in a food processor (or have butcher grind meat coarsely 2 times) . Place beef, leek, Worcestershire sauce, Tabasco, mustard, salt, and pepper in a mixing bowl; mix quickly and lightly with 2 forks. Taste; adjust seasonings.
2. Mound beef on a medium serving platter. Make an indentation in top of mound; slip egg yolk into indentation. Sprinkle beef with capers. Surround beef with a thick rim of parsley. Arrange vegetables on parsley. Serve immediately with knives for spreading beef mixture on vegetables.
8 SERVINGS
Note: For a party, this recipe would make about 48 appetizer servings.