Beef Tartare Recipe

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. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 16 ingredients. The other 2 aren't in our nutrition table and add 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

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.