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Steak Tartar Lausanne

Western.Chefs's picture
  Lemon 1 , quartered
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Raw ground beef 2 Pound (Top Quality Fillet / Sirloin / Round Steak)
  Egg yolks 4 (Raw)
  Chopped parsley 4 Teaspoon
  Anchovy fillets 8
  Buttered toast 4
  Capers 1 Teaspoon
  Cayenne pepper To Taste
  Cognac/Port To Taste
  Prepared mustard 2 Teaspoon
  Rose paprika To Taste
  Freshly ground black pepper To Taste
  Salt To Taste
  Tomato catsup 1 Tablespoon
  Worcestershire sauce 1 Tablespoon

1. Divide the raw beef into four portions and shape into patties. Place the patties on chilled plates. Make a small indentation in the center of each and place one egg yolk in each.
2. Garnish each serving with two anchovies and sprinkle with capers, onion and parsley.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3559 Calories from Fat 2582

% Daily Value*

Total Fat 286 g440.5%

Saturated Fat 97.8 g488.8%

Trans Fat 0 g

Cholesterol 1429.5 mg476.5%

Sodium 5799.6 mg241.7%

Total Carbohydrates 73 g24.4%

Dietary Fiber 9.8 g39.3%

Sugars 13 g

Protein 185 g369.3%

Vitamin A 70.7% Vitamin C 135.2%

Calcium 37% Iron 72.2%

*Based on a 2000 Calorie diet

Steak Tartar Lausanne Recipe