Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
552
Calories
40g
Protein
23g
Fat
44g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rye | 1 slice (32g) | 83 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- ½ pound (227 g ) of quality tender beef (filet mignon) with all connective tissue removed
- 1 egg yolk
- 1 tsp Worcestershire or soy sauce
- 1 tbsp whole grain mustard
- 1–3 drops hot pepper sauce , as desired
- 2 tbsp chopped onions
- Salt
- Freshly ground pepper to taste
- Sliced bread (e.g. rye , pumpernickel , etc.)
Directions
1
Finely chop the beef, or run it twice through a meat grinder with a ¼ inch (0.64 cm ) plate.
2
Loosely combine the minced beef, egg yolk, Worcestershire sauce, mustard, hot sauce, onions, salt, and pepper.
3
Spread on the bread slices to make open-faced sandwiches . The steak tartare may also be served on buttered toast .
4
Serve on chilled plates with a favorite beverage.
Recipe sourced from
wikibooks