Steak tartare on a bed of quinoa

Steak tartare on a bed of quinoa

Total: 40 min. | Active: 40 min.
Nutritional value / people: 417 kcal
, Fat: 17 g
, Carbohydrate: 34 g
, Protein: 30 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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2 Tenderloin Steak (e.g. Fine Food Limousin tenderloin steak), finely diced
½ tsp sea salt
1 tsp chilli powder
2 tsp olive oil


1 tbsp olive oil
150 g quinoa
3 dl water
¼ tsp salt
6 caper berries, chopped
4 dried tomatoes, chopped
2 Borettane onions (e.g. Fine Food Cipolle Borettane), chopped
a little white balsamic vinegar
a little Tasmanian pepper (e.g. Fine Food Tasmanian Pepper)

Parmesan cream

1 dl full cream
20 g Parmesan, finely grated
a little sea salt

To serve

a little rocket
a little Parmesan, shaved
2 Borettane onions (e.g. Fine Food Cipolle Borettane), chopped
a little chilli powder
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How it's done

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Mix the meat with the salt, chilli powder and oil.


Heat the oil in a pan. Add the quinoa, sauté briefly. Pour in the water, season with salt, bring to the boil, cover and simmer over a low heat for approx. 15 mins. until just soft. Mix the quinoa with the caper berries, tomatoes and onions while still warm, season with the balsamic and pepper.

Parmesan cream

Mix the cream and parmesan, chill. Add a little salt, beat the chilled cream until stiff.

To serve

Place the warm quinoa in round cutters and press down gently. Top with the marinated meat, add a dollop of parmesan cream. Garnish with the rocket, parmesan and onions, dust with chilli powder.

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