Steak Tartare Patties
Steak tartare comes from lean beefsteak, a low-fat muscle meat that's bursting with iron and vitamin B12. Together, they are ideal for blood formation.
Frisée lettuce is mainly in season in autumn and winter. If you can't find it, use romaine lettuce instead.
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 774 mg | (19 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 199 mg |
Ingredients
- Ingredients
- 1 shallot
- 14 ozs Ground steak (for tartar)
- 2 eggs
- ½ tsp Dijon mustard
- 1 Tbsp Ketchup
- salt
- peppers
- 1 Tbsp Worcestershire sauce
- 8 Tomatoes (red and yellow, about 14 oz.)
- ½ Frisée (about 3.5 oz.)
- 3 ozs green Olives (with pits)
- ½ bunch Chives
- 4 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- cane sugar
Preparation steps
Peel and finely chop the shallot. Separate eggs (save egg whites for another use). Mix shallot, beef, egg yolks, mustard and ketchup. Season with salt and pepper.
Add Worcestershire sauce.
Form into 4 patties with wet hands and refrigerate.
Rinse tomatoes, cut out stems and cut the tomatoes into slices.
Arrange tomato slices decoratively on a plate and season with salt and pepper.
Trim frisee lettuce, rinse, spin dry and cut into bite-sized pieces. Spread on the tomato.
Cut olives into thin slices off the pits.
Cut chives into small rings. Stir into olives with 3 tablespoons olive oil, vinegar and 1 pinch of sugar.
Pour over the tomatoes.
Heat a heavy skillet and pour in the remaining oil. Add tartare patties and fry undisturbed on each side at very high heat for 20 seconds sharp. Remove the meat from the skillet with a spatula. Serve the beef tartare patties with tomato salad.