Steak tartare

Nutrition Facts

Steak tartare

Amount Per Serving

Calories 58 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 14mg5%

Sodium 157mg7%

Potassium 143mg4%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 1082IU22%

Vitamin C 1mg1%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

A dish of raw beef

Prep Time10

Total Time10

Course: Main Course, starter

Cuisine: British

Servings: lettuce cups

Calories: 58kcal

Author: Max Halley and Ben Benton

200 g beef (ideally something lean, such as fillet)
2 little gem lettuces leaves separated
1 shallot finely diced
1 tsp white wine vinegar or lemon juice
1 tbsp capers finely chopped
1 tsp ground black pepper
½ tsp salt
½ tsp Dijon mustard
Optional extras (not really, you’d be mad not to use these too): 1 egg yolk, a small handful of chopped parsley and a dash of Tabasco sauce

Chop your steak at home, add all the seasoning ingredients and mix well, then store in an airtight container until you are ready to eat.
If you are heading out on a hot day, you might not want to carry a bag full of raw meat, gently sweating in its own juices. On such a day, it’s a good idea to mix all the seasoning ingredients at home and take them with you in a little tub. While out and about, purchase your chosen piece of steak from a butcher, ask them to finely chop (never mince) the meat for you, and then mix the seasonings into the meat just before you eat. Either way, when the time comes, simply spoon the tartare into the lettuce cups and serve with the ‘optional’ extras alongside.
Why not explore the butcher’s counter a little further? Much of the cow works well in this way, be it as beef or veal. Heart is a world-beater when tartared, with some expert commentators (Ben Benton) suggesting it makes a steakier-tasting steak tartare than steak does. People are funny about heart, but it’s not a creepy secreting/filtering organ like liver or kidneys, it’s just a muscle like rump or fillet.