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Steak tartare
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 248
  • Fat about 8g
  • Carbohydrates about 6g
  • Protein about 36g
This is needed
This is needed for 4 people
Sauce
  • 5 dried tomatoes in oil, drained
  • 1 tbsp capers, drained
  • 1 tsp sambal oelek
  • 3 tsp Worcestershire sauce
  • 2 tbsp ketchup
  • 0.5 tsp salt
Steak
  • 4 beef fillet medallions
  • 1 tbsp clarified butter
  • 1 tbsp flat-leaf parsley, torn
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And that's how it's done
And that's how it's done
Sauce
Mix the tomatoes with all the other ingredients up to and including the salt, puree.
Steak
Make diamond-shaped incisions (approx. 2 cm deep) in one side of the medallions. Heat the clarified butter in a frying pan. Reduce the heat, fry the underside of the meat for approx. 4 mins., remove and season. Coat the raw side with the tartare sauce, sprinkle with parsley, leave to rest for approx. 5 mins.