Photo: Lily Banse
Beef tartare recipe
13 ingredients
15 min
4 people
openrecipes
A great little dish from Valentine Warner that requires no cooking.
Estimated Nutrition (whole recipe, rough)
1232
Calories
86g
Protein
67g
Fat
73g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rose | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 170 British rose veal fillet/British beef fillet, very finely chopped (not in the food processor)
- g Banana shallot, finely diced
- 25 Extra virgin olive oil
- g Walnut oil
- 1 Baby capers in vinegar, rinsed & drained
- tbsp Good grind of black pepper
- 1 Small red dried chilli, (just over 1cm) very finely chopped
- tbsp Freshly squeezed lemon juice
- 1.5 Good flaked sea salt to taste, you might need to use a little more
- tbsp Thin large slices of Parma ham
- 1 Long shavings of Parmigiano-Reggiano, (cut with a potato peeler)
- 1 Small packet washed & drained, leaving the little roots intact of lambs lettuce
- 2 Big splash of extra olive oil, salt & lemon to dress leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes