Want to walk on the wild side? This Mother’s Day appetizer recipe will do you right for Mother’s Day IF your mom is willing to try Steak Tartare.

Serve it as an appetizer, or heck, serve it as a meal. But just one tip, don’t “surprise” Mom with this without fair warning. You want her to speak to you again.

If she’s game, serve away! Happy Mother’s Day, moms!

Duo Filet Appetizers

(Serves 10)

Steak Tartare

2 6 oz. Filet Mignon

2 Fresh Egg yolks

4 Anchovy Filet, packed in oil

4 tsp. Capers

2 Tbsp. Dijon Mustard

3 Tbsp. Red Onion, finely minced

1 Tbsp. Parsley, chopped

Salt and Pepper

Finely chop the filet until evenly minced and set aside.  Combine the anchovy, capers and mustard and mix in a mortar and pestle or mash with the back of a fork until formed into a paste.  Mix in the onion, parsley and yolks and stir to combine.  Season the meat with salt and pepper and mix with the anchovy mixture.  Serve with toast or crackers.  (Note, consuming raw or undercooked foods may lead to food borne illness.)

I love recipes that could either be appetizers or serve as a meal. In my life, everything — including food — needs to be flexible and go with the flow.

This recipe uses tender filet mignon and lots of yummy flavors. 

See for yourself!!

Beef Carpaccio

2 6 oz. Filet Mignon (Frozen)

Good Quality Sea Salt

Fresh Cracked Pepper

Truffle Oil

1 Tbsp. Lemon Juice

1 Cup Arugula

Using a slicer shave the filet as thinly as possible, placing the frozen slices right onto the serving plate.  Have an idea of the plating arrangement before you start, once the meat thaws, you won’t be able to move it.  Season with the salt and pepper and drizzle with the truffle oil.  Toss the arugula with the lemon juice and some salt, pepper and truffle oil and mound in the center of the carpaccio.  Serve with toast or crackers.

Over the holidays, we had a total of 18 people staying in a rented beach house. Plus, other visitors who did not stay overnight.

So . . . food had to be ready and available at all times. We couldn’t keep enough of it around.

There were so many stomachs to feed and I heard the phrase “Salt water makes you extra hungry” more than I can count.

Thus, appetizers seemed to rise high on the totem pole fast because it appeared to tame the beast for a while.

Nothing like 18 fussy people on your hands.

We DID NOT want that.

We were there at the oceanside, so crabcakes seemed a fun thing to try. And they were a hit!

That’s the only good photo I got because as soon as we put them out they got eaten. Well, devoured.

Here were the instructions for preparing these:

Preparing Crabcakes

Remove cakes from vacuum pouch and place on a plate. Put plate in refrigerator and allow cakes to thaw for 1 hour before cooking. In a medium saucepan over medium heat, add 3 tablespoons of oil or margarine. Place cakes in pan and allow to cook for 6 minutes on each side or until the outside of the cakes is golden brown and the inside is hot.

And that’s exactly what we did. They were yummy. Crispy on the outside, tender on the inside.

Here’s what they’re supposed to look like if you don’t have 18 impatient people salivating over the plate . . .

Nice, huh? Try ’em next time you have guests to feed.

They’ll thank you by leaving you a plate full of crumbs.

Bottom photo and preparation instructions courtesy KansasCitySteaks.com.