Steak tartare

Steak tartare

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


4 people


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:

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


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

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


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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