Steak tartare

Steak tartare

Total: 20 Min. | Active: 20 Min.
lactose-free
Nutritional value / people: 248 kcal
, Fat: 8 g
, Carbohydrate: 6 g
, Protein: 36 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Sauce

5 dried tomatoes in oil, drained
1tbsp capers, drained
1tsp sambal oelek
3tsp Worcestershire sauce
2tbsp ketchup
½tsp salt

Steak

4 beef fillet medallions
1tbsp clarified butter
1tbsp flat-leaf parsley, torn
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How it's done

Sauce

Mix the tomatoes with all the other ingredients up to and including the salt, puree.

Steak

Make diamond-shaped incisions (approx. 2 cm deep) in one side of the medallions. Heat the clarified butter in a frying pan. Reduce the heat, fry the underside of the meat for approx. 4 mins., remove and season. Coat the raw side with the tartare sauce, sprinkle with parsley, leave to rest for approx. 5 mins.

Good to know
Serve with: Salad or toast bread

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