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Steak tartare on a bed of quinoa
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 417
  • Fat about 17g
  • Carbohydrates about 34g
  • Protein about 30g
Author: Ivo Adam
This is needed
This is needed for 4 people
  • 2 Tenderloin Steak (e.g. Fine Food Limousin tenderloin steak), finely diced
  • 0.5 tsp sea salt
  • 2 tsp olive oil
  • 1 tsp chilli powder
  • a little Tasmanian pepper (e.g. Fine Food Tasmanian Pepper)
  • 6 caper berries, chopped
  • 4 dried tomatoes, chopped
  • a little white balsamic vinegar
  • 2 Borettane onions (e.g. Fine Food Cipolle Borettane), chopped
  • 3 dl water
  • 1 tbsp olive oil
  • 150 g quinoa
  • 0.25 tsp salt
Parmesan cream
  • 1 dl full cream
  • 20 g Parmesan, finely grated
  • a little sea salt
To serve
  • a little Parmesan, shaved
  • a little rocket
  • 2 Borettane onions (e.g. Fine Food Cipolle Borettane), chopped
  • a little chilli powder
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And that's how it's done
And that's how it's done
Mix the meat with the salt, chilli powder and oil.
Heat the oil in a pan. Add the quinoa, sauté briefly. Pour in the water, season with salt, bring to the boil, cover and simmer over a low heat for approx. 15 mins. until just soft. Mix the quinoa with the caper berries, tomatoes and onions while still warm, season with the balsamic and pepper.
Parmesan cream
Mix the cream and parmesan, chill. Add a little salt, beat the chilled cream until stiff.
To serve
Place the warm quinoa in round cutters and press down gently. Top with the marinated meat, add a dollop of parmesan cream. Garnish with the rocket, parmesan and onions, dust with chilli powder.