Tartare with cress and asparagus

Tartare with cress and asparagus

Total: 1 hr | Active: 30 Min.
gluten-free, Low Carb
Nutritional value / person: 306 kcal
, Fat: 20 g
, Carbohydrate: 6 g
, Protein: 26 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:

Betty Bossi Koch-Center


1 organic lime, use grated zest and 1 tbsp of juice
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp fish sauce
1 tsp sugar
400 g beef rump or beef fillet, diced


1 tbsp sesame oil
250 g thin green asparagus, cut into approx. 5 cm pieces
¼ tsp salt

To serve

100 g crème fraîche
1 tsp wasabi paste
¼ tsp salt
1 fresh egg yolk
½ bunch garlic chives, finely chopped
1 tbsp toasted sesame seeds
30 g cress
½ tsp salt
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How it's done

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In a bowl, mix the lime zest and juice with all the other ingredients up to and including the sugar. Add the meat, mix together, cover and chill for approx. 30 mins.


Heat the oil in a frying pan. Stir fry the asparagus for approx. 3 mins., season with salt.

To serve

Combine the crème fraîche with the wasabi, season with salt, spread the sauce on the plates. Mix the meat with the egg yolk, salt, garlic chives, sesame seeds and half of the cress, season with salt. Using a cutter, plate up the tartare on top of the sauce. Arrange the remainder of the cress and the asparagus on top.

Good to know
Serve with: Toast or brioche

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