Parsley Steak Tartar Recipe
Ingredients
| Filet mignon/Rump steak | 1 Pound | |
| Onion | 1 Small | |
| Egg yolk | 1 | |
| Tabasco sauce | 1⁄4 Teaspoon | |
| Egg yolks | 4 | |
| Parsley sprigs | 2 Large | |
| Anchovy fillets | 4 | |
| Scallions | 4 | |
| Capers | 24 | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 387 Calories from Fat 239
% Daily Value*
Total Fat 26 g40.6%
Saturated Fat 10.1 g50.6%
Trans Fat 0 g
Cholesterol 312.3 mg104.1%
Sodium 1010.2 mg42.1%
Total Carbohydrates 8 g2.7%
Dietary Fiber 0.94 g3.8%
Sugars 1.8 g
Protein 29 g58.2%
Vitamin A 9.5% Vitamin C 12.6%
Calcium 25.9% Iron 13.6%
*Based on a 2000 Calorie diet
Directions
Cut into pieces and then chop finely .
Putintoabowl.
Chop the onion finely and add to the meat with the egg yolk, Tabasco sauce, salt and pepper.
Divide the mixture into four portions and shape into round thick patties.
Place one on each plate.
With a soup spoon, make a depression in the center of each patty, and put in an egg yolk.
Chop the parsley finely and sprinkle on the meat.
Chop the anchovy fillets by hand and place a small pile next to each patty.
Trim the scallions and chop finely ; arrange next to the anchovy fillets.
Chop the capers by hand and arrange next to the scallions.
Chill for 30 minutes before serving.
Each person mixes the egg yolk and garnishes into the raw steak with his fork before eating.
Chef
