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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a very good recipe. Hope you enjoy it as much as we have. Instead of grinding the meat we chopped the meat as fine as we could and then chopped it again. Added cognac and along with that I used some crushed red pepper flakes. Very tasty. Ingredients:
2 anchovy fillets |
2 garlic cloves, peeled and crushed |
1 teaspoon capers |
1 egg |
2 tablespoons dijon mustard (no substitutes) |
1 tablespoon worcestershire sauce |
salt, to taste |
fresh ground black pepper, to taste |
1/4 cup olive oil (no substitutes) |
1 lb freshly ground beef tenderloin |
1/4 cup minced shallot |
4 tablespoons chopped egg whites |
4 tablespoons chopped egg yolks |
4 tablespoons brunoise red onions |
4 tablespoons finely chopped fresh parsley leaves |
8 slices white bread, crusts removed, tossed in olive oil, seasoned with salt and pepper and toasted |
Directions:
1. In a small wooden mixing bowl, combine the anchovy, capers and garlic.
2. Using the back of a fork, crush the ingredients and form a paste.
3. Add the egg and mustard.
4. Whisk well.
5. Season with salt, pepper & Worcestershire sauce.
6. Whisk in the oil, to form an emulsion.
7. In a cold mixing bowl, combine the tenderloin and shallots.
8. Season the meat with salt & pepper.
9. Add the emulsion and mix well.
10. Form the tartare into 4 oz rounds, about 1 inch thick.
11. Place in the center of 4 cold plates.
12. Garnish with 1 Tablespoon of each: red onions, parsley leaves, egg yolks & egg whites.
13. Serve with toast points.
14. Now, enjoy!
15. The American Egg Board states: There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell - .
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