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Nutrition Facts
Serving Size 76 g
(Approx. 6 Servings)
Amount Per Serving
Calories 160 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 310 mg 13%
Total Carbohydrate 2 g 1%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 11 g
Vitamin A 10% Iron 10%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Steak Tartare
Prep Time
30 minutes
Cook Time
Total Time
30 minutes
6  People


Recipe makes 6 Servings

12 Oz Prime beef tenderloin steak
1/4 cup(s) capers, roughly chopped
1 small shallot, minced finely
1 medium lemon, zested and juiced
1 1/2 Tbsp fresh chives, chopped
1/2 Tsp flake salt, as needed for seasoning
1 Tsp cracked black pepper, as needed for seasoning
1 large Davidson's Safest Choice Pasteurized Shell Large Eggs, yolk only
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Cut steak into very small pieces or a small dice.
Refrigerate for 20 minutes while preparing remaining ingredients.
In a bowl mix together capers, shallots, lemon zest and juice, and chives.
Add chopped steak to ingredients and mix thoroughly.
Season to taste with flake salt and cracked pepper.
For plating, take a circular cookie cutter or mold onto a serving plate and press the tartare into it.
Remove mold carefully and set egg yolk gently on top of tartare.
Season with more salt and pepper for decoration and seasoning.


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