[Red Badger]

Sounds like steak tartar.........

[SAJ]

Not quite. Steak tartare is chopped fine and very lightly marinated (if at all), then bound with egg. Be sure to use VERY lean beef for this dish.

What I described is more along the lines of a sauerbraten (w/o the extended cooking cycle, but WITH a much better flavour).

It's ALSO great to roll up with a stuffing, a la braciole or rouladen. If you marinate the beef in a citrus or cherry liqueur with perhaps a little red wine vinegar, try wrapping small thin slices of it around fresh melon balls. Unbelievable!