Still, it was a success, and I even got Nick to eat it! Copied from allrecipes.com.... I added capers to mine.
INGREDIENTS:
1 pound finely ground beef tenderloin (I hand-cut filet mignon)
1 teaspoon brown mustard
1/2 teaspoon hot pepper sauce (e.g.
Tabasco™), or to taste
1 teaspoon Worcestershire sauce
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1 teaspoon brandy
1 pinch salt, or to taste
ground white pepper to taste
1 egg
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DIRECTIONS:
1. | 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. |
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