but it’ll be gone after todayIt's still there: http://www.nomenu.com/joomla1/index.php?option=com_content&a...And since the US Copyright Office says recipes aren't copyright-able (see here: http://www.copyright.gov/fls/fl122.html), I'll post the recipe:2 egg yolks3 Tbs. chopped white onions3 Tbs. very small capers6 sprigs parsley, leaves only, chopped6 anchovies, roughly chopped1 Tbs. Creole mustard2 tsp. Worcestershire sauce2 tsp. Tabasco Caribbean style steak sauce (or Pickapeppa)1 Tbs. extra-virgin olive oil1 tsp. kosher or sea salt1/2 tsp. freshly ground black pepper12 oz. tenderloin butt ends, or round steak1. Combine everything except the beef in a large bowl. If you're doing this at the table, a wooden salad bowl is best.2. Slice the beef about a quarter-inch thick. Using a meat mallet, pound it until it becomes quite thin. Then chop it with a sharp French chef's knife on a wooden cutting board.3. Put the beef into the bowl and, with two large forks, blend the seasoning ingredients with the beef. Check the seasonings, and add salt and pepper as needed. Form the beef into a fanciful pattern on the plate for a dramatic effect. Or not.
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