2 Serves
20 Mins
Using a sharp chef's knife, finely mince the fresh lean beef into small, uniform cubes and place them in a chilled mixing bowl.
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Vitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
123 µg / 400 µgCalcium
172 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
713 mg / 1,250 mgPotassium
539 mg / 4,700 mgSodium
903 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
91 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
21 g / 20 gCholesterol
1237 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Finely dice the shallots and capers, then combine them with the beef in the bowl along with the Dijon mustard, salt, and black pepper.
Gently fold the mixture together using a spatula until well combined, then plate the tartare and top with a fresh egg yolk before serving immediately.
25
g95
g20
g
Yemeni
