Steak Tartare with Capers, Red Onion and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams Ground steak (for tartar) (freshly prepared by the butcher)
- 2 Anchovy fillet
- 1 tsp Caper
- 2 Tbsps pitted black olives
- 1 Pickled cucumber
- 4 sprigs Basil
- 1 tsp hot Mustard
- 1 Tbsp Tomato paste
- 2 fresh egg yolks
- salt
- cayenne pepper
- 2 Red onions
- 6 button Mushroom
- olive oil
- freshly ground peppers
Preparation steps
Rinse anchovy fillets and pat dry. Chop capers and olives. Cut cucumber into small cubes. Rinse basil, shake dry and pluck leaves from stem. Finely chop half of basil leaves.
Place steak tartare in a bowl and make a well in the middle. Mix anchovies, capers, olives, cucumber, basil, mustard, tomato paste and yolks in a bowl and pour in the well. Gently mix everything together. and season with salt and cayenne pepper. Peel onions and cut into thin rings. Trim mushrooms and brush with paper towel.
Place a metal ring on a plate and fill with some of the tartare. Press tartare down firmly and remove metal ring. Do the same with remaining tartare. Arrange onion rings on each tartare and slice mushrooms with a truffle slicer. Drizzle each with some olive oil and season with pepper. Serve immediately garnished with basil leaves.
