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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 02-08-1999 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 4|
|Calories from Fat: 321 (51%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 628
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