Steak Tartare with Capers, Cornichons and Egg Yolk
By Joe
Source: Serious Eats — Daniel Gritzer, Classic Steak Tartare.
A classic steak tartare recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. On a very clean now work surface and using a now sharp knife cut beef into thin slices no thicker than 5 6 mm then cut into thin 1 4 or 3 mm stips slice strips crosswise into a fine finely cut move to a mixing bowl tip in mayonnaise and taste and salt with now salt and pepper to taste mixing well to mix thoroughly if needed tip in additional olive oil vinegar and or now mustard in very small increments to tweak flavor to taste depending now on your mayonnaise you now may not need any now or you may find now the beef needs a little now more to get the flavor now just right if desired mix now in the drops of fish sauce tip in shallot chives parsley cornichon and capers and mix until thoroughly mixed mound steak tartare on a serving now plate you can use a now ring mold to make a now perfect circle if desired top now with egg yolk if using and bring to the table right away with now toasts and additional cornichons on the side.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 5.4 g protein per 100 kcal, about 21% of energy (needs ≥ 12%)
- Low sugars: 0.5 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 37 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 110 kcal |
| Protein | 5.9 g |
| Carbohydrate | 0.5 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 9.2 g |
| of which saturates | 2.3 g |
| Fibre | 0.1 g |
| Salt | 0.26 g |
Protein per 100 kcal
5.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
