Steak Tartare

4 servings

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Steak Tartare Ingredients

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

Instructions for Steak Tartare

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.

Main Ingredient: BeefCuisine: Uncategorized