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Recipe details
Steak tartare with green apple and chilled lentil salad
Cold 5 mm-diced raw beef tenderloin mixed with green apple, onion, capers, mustard, Worcestershire sauce, and egg yolk, served over dressed chilled lentils.
≈ 202 kcal/100 g · ≈ 593 kcal/serving
18 minEasyFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
raw beef tenderloin, trimmed120 g
green apple, finely diced20 g
red onion, finely minced10 g
capers, drained and chopped10 g
whole-grain mustard10 g
Worcestershire sauce15 ml
raw egg yolk18 g
cooked green lentils, cooled100 g
red wine vinegar15 ml
olive oil15 ml
fine salt1 g
black pepper0.5 g
Cookware and utensils
Chef’s knife
Cutting board
Small mixing bowl
Serving plate
Directions
01
Chill the trimmed beef, knife, and cutting board for 10 minutes.
Products
raw beef tenderloin, trimmed — 120 g
Action
Chill
Time
10 min
Temperature
Refrigerated, about 4°C / 40°F
02
Combine the lentils, red wine vinegar, olive oil, salt, and pepper.
Products
cooked green lentils, cooled — 100 g; red wine vinegar — 15 ml; olive oil — 15 ml; fine salt — 1 g; black pepper — 0.5 g
Action
Dress
Time
2 min
Temperature
Cold
03
Dice the chilled beef into 5 mm pieces.
Products
raw beef tenderloin, trimmed — 120 g
Action
Dice
Time
3 min
Temperature
Cold
04
Combine the beef, apple, red onion, capers, mustard, Worcestershire sauce, egg yolk, salt, and pepper.
Products
raw beef tenderloin, trimmed — 120 g; green apple, finely diced — 20 g; red onion, finely minced — 10 g; capers, drained and chopped — 10 g; whole-grain mustard — 10 g; Worcestershire sauce — 15 ml; raw egg yolk — 18 g; fine salt — 1 g; black pepper — 0.5 g
Action
Mix
Time
2 min
Temperature
Cold
05
Spoon the lentil salad onto a plate and mound the tartare on top.
Products
cooked green lentils, cooled — 100 g; raw beef tenderloin, trimmed — 120 g
Action
Plate
Time
1 min
Temperature
Cold
06
Serve immediately, keeping the raw beef cold
Products
raw beef tenderloin, trimmed — 120 g; cooked green lentils, cooled — 100 g
Action
Serve
Time
1 min
Temperature
Cold, about 4°C / 40°F
07
this preparation is intentionally uncooked
Products
raw beef tenderloin, trimmed — 120 g; cooked green lentils, cooled — 100 g
Action
Serve
Time
1 min
Temperature
Cold, about 4°C / 40°F
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
