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Slice each steak into 6 or 7 pieces and fan them out around the salad. Scatter the shaved Parmesan cheese over the beef, and serve. (Published 2003) ...

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To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.