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Beef Tartare

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.576
Energy (kCal)828.9
Carbohydrates (g)197.3202
Total fats (g)2.714
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the beef tartare: | 2. Fill a large bowl with ice and place a smaller bowl over the ice. Finely dice the beef and place it in the bowl over the ice. (This will help to keep the meat fresh.) In another large bowl, combine the cheese, olives, oil, mustard, shallots, celery leaves, chives and parsley. Add the beef and stir gently to combine. Season with hot sauce, salt and pepper. | 3. For the crispy parsnips: | 4. Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C). Fry the parsnips until golden brown and crisp. Transfer to a baking sheet lined with paper towels to drain. Season with smoked salt and pepper. To serve, divide the beef tartare among plates and garnish with the crispy parsnips. | 5. Disclaimer: | 6. Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 2 pounds/ - - - -
    parmigiano reggiano cheese 1 cup/ cubed - - - -
    olive 1/4 cup/ garlic-stuffed - - - -
    olive oil 3 tablespoons/ - - - -
    dijon mustard 1 tablespoon/ - - - -
    shallot 2 diced 230.4 53.76 8.0 0.32
    celery leaf 1 handful - - - -
    chive 1 handful chopped - - - -
    parsley 1 handful chopped - - - -
    green chili sauce - - - -
    salt black pepper ground - - - -
    canola oil - - - -
    parsnip 6 peeled julienned 598.5 143.5602 9.576 2.394
    salt smoked - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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