Spicy Beef Tartare
Spicy Beef Tartare - Cold, spicy and tasty: With finely chopped beef for meat lovers
Healthy, because
Even smarter
Nutritional values
The noble variant of the classic tartar supports the blood cell production. Fillet of beef contains plenty of vitamin B12 - the most important vitamin for blood formation.
Would you like to reduce the fat and cholesterol content of this classic gourmet food? Then fry the quail eggs in a coated pan and use only a few drops of high-quality vegetable oil (e.g. rapeseed oil) instead of butter.
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 222 mg | (6 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 small shallot
- 3 small caperberry
- 2 egg yolks
- 3 Tbsps olive oil (extra-virgin)
- 1 ½ tsps Dijon mustard
- 2 Tbsps Worcestershire sauce
- salt
- peppers
- 14 ozs Beef fillet (can be finely ground by the butcher)
- 1 tsp Ketchup
- a little Tabasco sauce
- 1 oz butter
- 8 Quail egg
Kitchen utensils
Preparation steps
Peel the shallot and chop finely.
Remove stems from capers and finely chop.
Whisk the egg yolks together in a bowl with oil, mustard, Worcestershire sauce, and salt and pepper to taste.
Finely chop the steak filet (if used). Add the chopped steak, capers, shallot and ketchup to the egg yolks. Mix together and season with a little Tabasco to taste.
Shape the tartare into dumplings and place on 8 spoons or place the dumplings (keeping separate) on a plate.
Meanwhile, melt the butter in a pan over low heat. Remove from the heat. Break each quail egg carefully and place in the pan, keeping each individual egg separate.
Put the pan back on the stove over medium heat to cook the eggs.
Place 1 egg on each serving of the tartare and season with a little salt and pepper.
