Low Sodium Classic Steak Tartare
Elevate your appetizer game with this *Low Sodium Classic Steak Tartare*, a sophisticated take on the beloved French dish that's big on flavor but kind to your heart. Featuring finely diced beef tenderloin as the star, this recipe incorporates briny capers, tangy Dijon mustard, fresh parsley, and the zesty brightness of lemon juice for a perfectly balanced bite. A low sodium Worcestershire sauce ensures all the bold, umami flavors without excess salt, while microgreens add an elegant finishing touch. This no-cook dish comes together in just 20 minutes, making it an impressive yet approachable option for date nights or special gatherings. Serve it with crusty bread or toasted baguette slices for a gourmet experience that’s as health-conscious as it is delicious.
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Recipe Information
Ingredients
- 250 grams beef tenderloin
- 1 small shallot
- 2 tablespoons capers
- 2 tablespoons fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon low sodium Worcestershire sauce
- 1 large egg yolk
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- 2 tablespoons cornichons
- 0.5 cup microgreens
Instructions
Place the beef tenderloin in the freezer for about 15 minutes to firm it up, making it easier to cut.
Finely dice the chilled beef tenderloin into small cubes, about the size of a pea.
Finely mince the shallot and place it in a small mixing bowl.
Add drained and chopped capers to the shallot.
Chop the fresh parsley finely and add it to the bowl with the shallot and capers.
Slice the cornichons into small pieces and add to the mixture.
In a separate small bowl, whisk together the Dijon mustard, low sodium Worcestershire sauce, egg yolk, freshly ground black pepper, olive oil, and lemon juice until well combined.
Add the beef cubes to the shallot mixture and pour the dressing over the top.
Gently fold together until everything is evenly coated and mixed.
Taste and adjust the seasoning if necessary with additional black pepper.
Place a ring mold on a serving plate and fill with the steak tartare mixture, pressing down gently to form a compact round shape.
Remove the ring mold and garnish the top of the steak tartare with microgreens.
Serve immediately with crusty bread or thinly sliced toasted baguette.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 101 mg | 8% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
