Steak Tartare with Red Wine
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2 1/2 lbs sirloin steak of beef tenderloin
4 tablespoon dry red wine
3 cloves minced garlic
3/4 teaspoon Tabasco sauce
2 teaspoon dry mustard
1 teaspoon salt
1 teaspoon curry powder

Chop sirloin into cubes. Place in food processor and chop/puree until meat 
is the consistency of ground beef. Mix with remaining ingredients; 
refrigerate for 2 hours.

Serving Suggestions: Mound on a pretty plate and decorate the top with 
well-drained capers. Chop fine hard-boiled eggs and red onions. Put in 
bowls alongside.

Adapted from: Steak Recipes