Steak Tartare with Red Wine

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/purée 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 [archive.org]