Steak Tartare

Recipe Ingredients

2		Anchovy fillets
2		Garlic cloves - crushed
1 teaspoon	5ml	Capers
1		Egg
2 tablespoons	30ml	Dijon mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Olive oil
1 lb	454g / 16oz	Freshly-ground beef tenderloin
1/4 cup	23g / 0.8oz	Minced shallots
4 tablespoons	60ml	Chopped egg whites
4 tablespoons	60ml	Chopped egg yolks
4 tablespoons	60ml	Brunoise red onions
4 tablespoons	60ml	Finely-chopped fresh parsley leaves
8		White bread slices - crust removed,
		Tossed in olive oil, seasoned with salt
		And pepper and toasted

Recipe 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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B75)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.