high-quality, specific and traditional recipe...of Steak Tartare. 10 to 14 oz of prime or better beef tenderloin. Cube the tenderloin at .25" and set aside. Make sauce with Dijon mustard, capers, anchovies, raw egg yolk, red onion, Worcestershire sauce, Italian parsley to garnish after mixing sauce into cubed tenderloin filet. Serve and eat on top of toast points. Yes, this is a dish made with raw meat. And raw eggs. It is rich, satisfying, healthy, complex, and damn delicious.
Honorable to pasta Bolognese, with the bolognese meat sauce made from old school traditional Italiab recipe. Also, high end sushi is to die for. A5 wagyu is probably the best thing I've ever tasted, but still not my favorite dish. Pasta carbonate is another favorite. I make a morel mushroom, ramp (wild leek), wild asparagus soup that is on my top 10 list. Ramps are probably my favorite ingredient. Oh and love me some Filiberto's Mexican food. They are only in AZ, NM, CA, and maybe a little Nevada...greases and tastiest Mexican known to man!!!
Oh my God. I f**king love food!!!!