Steak Tartare

I've said this before and I'll say it again; one of my favorite joys of cooking is that you dont need to travel to a fancy restaurant to try an amazing dish. All you need is top notch ingredients, determination and skills. With that said, I NEVER go to a restaurant and order something I can make myself, NEVER.
Well, last week I had the tartare where my hubby works and I'm in love with it. i have never attempted to make it myself since its a lot of work, mincing raw meat can be a nightmare, but I did it and it came out wonderful!
(I'm not just saying this because I made it)
Naturally I followed Anthony Bourdain's recipe from Les Halles, adding a few ingredients of my own. Enjoy!

Ingredients:

2 egg yolks
2 tbsp Dijon mustard
4 anchovy filets, finely chopped
2 tsp ketchup
1 tsp Worcestershire sauce
Tabasco sauce, to taste
Freshly ground black pepper
1/4 olive
1 oz Cognac
1 small onion, freshly and finely chopped
2 oz capers, rinsed
2 oz cornichons, finely chopped
4 sprigs of flat parsley, finely chopped
1 1/4 lb. fresh sirloin, finely chopped
French fries, optional
4 slices fine quality white bread, toasted, quartered, for toast points

Directions:

Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.

Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.