| 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.
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