Name: Steak Tartare
Ingredients: 2 Anchovy fillets; 2 Garlic cloves; crushed; 1 ts Capers; 1 Egg; 2 tb Dijon mustard; Salt; to taste; Freshly-ground black pepper; to taste; 1/4 c Olive oil; 1 lb Freshly-ground beef tenderloin; 1/4 c Minced shallots; 4 tb Chopped egg whites; 4 tb Chopped egg yolks; 4 tb Brunoise red onions; 4 tb Finely-chopped fresh parsley leaves; 8 White bread slices; crust removed,; Tossed in olive oil; seasoned with salt; And pepper and toasted

Sanctification means intense concentration on God’s point of view. It means every power of body, soul, and spirit is chained and kept for God’s purpose only. It will cause an intense narrowing of all our interests on earth, and an immense broadening of all our interests in God. Are we prepared for God to do all in us that He separated us for? The reason some of us have not entered into the experience of sanctification is that we have not realized its meaning from God’s standpoint. Sanctification means being made one with Jesus so that the disposition that ruled Him will rule us. Jesus has prayed that we might be one with Him as He is one with the Father. The one and only characteristic of the Holy Spirit in a person is a strong family likeness to Jesus Christ and freedom from everything that is unlike Him.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats		Emlive08	4	servings

INGREDIENTS

2		Anchovy fillets
2		Garlic cloves; crushed
1	ts	Capers
1		Egg
2	tb	Dijon mustard
		Salt; to taste
		Freshly-ground black pepper; to taste
1/4	c	Olive oil
1	lb	Freshly-ground beef tenderloin
1/4	c	Minced shallots
4	tb	Chopped egg whites
4	tb	Chopped egg yolks
4	tb	Brunoise red onions
4	tb	Finely-chopped fresh parsley leaves
8		White bread slices; crust removed,
		Tossed in olive oil; seasoned with salt
		And pepper and toasted

INSTRUCTIONS

In a small wooden mixing bowl, combine the anchovy, capers and garlic.
Using the back of a fork, crush the two and form a paste. Add the egg and
mustard. Whisk well. Season with salt, pepper and Worcestershire sauce.
Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the
tenderloin and shallots. Season with salt and pepper. Add the emulsion and
mix well. Form the tartare into 4-ounce rounds, about 1-inch thick. Place
in the center of four cold plates. Garnish each with traditional garnishes.
Serve with toast points. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B75)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”