Beef Tartare with Scallions and Horseradish
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
517
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 160.7 μg | (268 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.1 mg | (226 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,254 mg | (31 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 431 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- To serve
- shredded Lettuce
- For the tartare
- 400 grams beef or Veal fillet
- 2 egg yolks
- 3 Tbsps olive oil
- 1 Tbsp Safflower oil
- 2 tsps Horseradish (freshly grated or jarred)
- 2 finely chopped scallions
- 3 Tbsps soy sauce
- juice of 1 lemons
- 1 Tbsp chopped parsley
- salt
- freshly ground peppers
- cayenne pepper
- ground paprika
Preparation steps
1.
For the tartare: Trim the tenderloin and then process through a meat grinder until finely chopped, or finely chop by hand.
2.
Transfer the tartare to a shallow dish and make a well in the middle. Add the oil, horseradish, scallion, soy sauce, lemon juice, parsley and mash with a fork until combined. Season with salt, pepper, cayenne and paprika.
3.
Divide between 2 serving plates, place 1 egg yolk in the center of each and garnish with shredded lettuce. Serve with toasted whole wheat bread, if desired.
