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Suggest a better descriptionIn 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
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 4 | ||
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Calories: 628 | ||
Calories from Fat: 321 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 11.9g | 60 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 345.3mg | 106 % | |
Sodium 751.7mg | 26 % | |
Potassium 754mg | 20 % | |
Total Carbohydrate 35.7g | 10 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 33.2g | ||
Protein 39.6g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 628
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