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Beef Tartare

9 Reviews
86% would make this recipe again

Chopped raw beef, seasoned with egg yolk, capers, salt, and spices.

According to the legend, the name "Steak or Beef Tartare" refers to the Tartars, the nomads who roamed Eastern Europe, for a time under the leadership of Attila the Hun. Fierce and bloodthirsty, the Tartars purportedly ate raw meat for strength.

Preparation : 15 min
190 calories/serving
  • Very easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher

Ingredients

1/4 shallots, finely chopped 10 g
1 tsp capers, finely chopped 3 g
1 tsp Dijon mustard 5 mL
1 tbsp extra virgin olive oil 15 mL
1/4 tsp Worcestershire sauce, to taste 1.25 mL
1 egg yolks
1 beef, filets mignon, chopped into small pieces 150 g
salt [optional]
ground pepper to taste [optional]

Before you start

The quantities given here are based on this recipe served as a starter (75 g of beef/serving). Double the quantities if serving as a main course.

For taste and food safety, it is essential to use only the highest quality and freshest raw beef, from a reputable butcher. Tenderloin and rib steak are the best choices. Never use previously ground meat.

It is recommended to freeze the meat for about 1 h before using it in order to reduce the number of microorganisms that could contain the flesh.

Method

  1. Separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe. Put the yolks in a bowl.
  2. Finely chop the shallots and capers, then add them to the bowl. Add the mustard, olive oil, and Worcestershire sauce. Mix well using a fork.
  3. Using a knife, chop the beef into small pieces until the desired consistency is obtained, then add the pieces to the bowl with the other ingredients. Season with salt and pepper to taste.
  4. Form the mixture into flattened mounds and place one mound onto each individual serving plate. Serve immediately.

Nutrition Facts Table

per 1 Serving (90g)

Amount

% Daily Value

Calories

190

Fat

13 g

20 %

Saturated 3.2 g
+ Trans 0.1 g

17 %

Cholesterol

140 mg

Sodium

130 mg

5 %

Carbohydrate

1 g

0 %

Fibre

0 g

1 %

Sugars

0 g

Protein

15 g

Vitamin A

4 %

Vitamin C

1 %

Calcium

2 %

Iron

16 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¾ serving

Claims

This recipe is :
Source of  :
Folacin, Magnesium, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Vitamin K
Good source of  :
Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin E
Excellent source of  :
Selenium, Vitamin B12, Zinc
Free  :
Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 2
Fats 1 ½

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Members' Reviews

9 Reviews (6 with rating only ) 86% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
CharlieTrotter
april 30, 2016 | I would make this recipe again

This is excellent! and very easy too.

Useful 0
tataki
july 22, 2010

While this recipe looks nice, may I humbly recommend the recipe for steak tartar from Anthony Bourdain's cookbook Les Halles. Not only does he use a little ketchup, yes ketchup, but he adds an ounce of cognac to a standard european version of " filet american". If you like beef tartar this is really good !

Useful 0
MilkyDay
october 08, 2008 | I would make this recipe again

I made it many times already because it is so simple and delicious. I ask the butcher to cut just the right amount. We prefer the rib steak to the tenderloin, we find it tastier.

Useful 4

This recipe is in the following categories

Beef | First courses/Appetizers | Kosher | High Iron | Halal | No Cook | Valentine's Day | Christmas | Easter | Thanksgiving | French

Top Reviews

View All Reviews
MilkyDay
october 08, 2008 | I would make this recipe again

I made it many times already because it is so simple and delicious. I ask the butcher to cut just the right amount. We prefer the rib steak to the tenderloin, we find it tastier.

Useful 4
CharlieTrotter
april 30, 2016 | I would make this recipe again

This is excellent! and very easy too.

Useful 0
tataki
july 22, 2010

While this recipe looks nice, may I humbly recommend the recipe for steak tartar from Anthony Bourdain's cookbook Les Halles. Not only does he use a little ketchup, yes ketchup, but he adds an ounce of cognac to a standard european version of " filet american". If you like beef tartar this is really good !

Useful 0