Steak tartare with capers
Chopped by hand and never minced. A grinder crushes and warms the beef, and the difference between chopped and ground tartare is the difference between the dish working and not.
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Ingredients
For the whole dish · serves 2
- Beef tenderloin11 oz
- Egg yolk2
- Capers¾ oz
- Shallot2
- Cornichons1 oz
- Olive oil2 tbsp
- Dijon mustarda teaspoon
- Worcestershire saucea few drops
- Sea saltto taste
Served with
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+5g net · 145 kcal · 25 min · together 8g net, 515 kcal
Method
6 steps · 20 minutes
- Buy the beef from a butcher, tell them what it is for, and eat it the same day. This is the one recipe here where that is not optional.
- Put the fillet in the freezer for 20 minutes first. Firm beef chops cleanly and soft beef smears.
- Slice it thin, then across into strips, then into small dice, with the sharpest knife in the kitchen.
- Fold everything through with a fork rather than beating it. Overworked tartare goes pasty.
- Season it more than feels right and taste it. Cold raw beef needs salt the way a warm steak does not.
- Yolk on top, oil poured round it, and eat it within a few minutes of mixing.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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