From Rick Stein's French Odyssey, steak tartare has to be one of France's signature dishes. The premium beef is simply seasoned and served with an egg yolk.
Trim the meat of all fat and sinew and chop finely by hand or by using the pulse button on your food processor.
Put the meat into a bowl with the capers, shallots, parsley, oil, gherkin, Tabasco, salt and pepper. Mix together lightly with 2 forks, then spoon into the centre of 2 chilled plates and shape into a neatish round. Make a small indentation in the top and add an egg yolk to each one. Serve with pommes frites, Melba toast, elongated slices of shallow-fried French bread or pumpernickel.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 55 | ||
Calories from Fat: 30 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1298.6mg | 45 % | |
Potassium 138.8mg | 4 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.6g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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