NUTRITION

SERVINGS

INGREDIENTS

3 oz lean beef top round

1 large egg yolk

1 tsp extra virgin olive oil

1 tsp dijon mustard

1 tbsp capers

1 tbsp shallot

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 slice whole grain sourdough bread

PREPARATION

• 1

  Place the lean beef in the freezer for 15 minutes to firm up, which makes it easier to achieve a clean dice.

• 2

  Using a very sharp knife, finely mince the chilled beef into small, uniform cubes and place them in a chilled stainless steel bowl.

• 3

  Finely dice the shallot and capers, and mince the fresh parsley leaves.

• 4

  In a separate small bowl, whisk together the egg yolk, Dijon mustard, and extra virgin olive oil until the dressing is emulsified and smooth.

• 5

  Gently fold the dressing, diced shallots, capers, parsley, sea salt, and black pepper into the chopped beef until well combined.

• 6

  Toast the sourdough bread slice until it is golden and very crisp, then cut it into four small triangles to create crostini.

• 7

  Use a ring mold to plate the tartare in the center of a plate and serve immediately alongside the warm crostini.