Steak tartare on a bed of kaniwa


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Author

Ivo Adam


Nutritional Information

Contains 417 Kcal, 30g Protein, 34g Carbohydrates, 17g Fat


Ingredients

  • Steak tartare
  • 2 Tenderloin Steak (each approx. 180 g)
  • 0.5 tsp sea salt
  • 2 tsp olive oil
  • 1 tsp chilli powder
  • Kaniwa
  • a little Tasmanian mountain pepper
  • 6 caper berries, chopped
  • 4 dried tomatoes, chopped
  • 200 g kaniwa
  • a little white balsamic vinegar
  • 2 Borettane onions (e.g. Fine Food), chopped
  • Parmesan cream
  • 1 dl full cream
  • 20 g Parmesan, finely grated
  • a little sea salt
  • To serve
  • a little Parmesan, grated
  • a little rocket
  • 2 Borettane onions (e.g. Fine Food), chopped
  • a little chilli powder

View these products

Instructions

  • Steak tartare

    Finely dice or chop the meat, mix with the salt, chilli powder and oil.
  • Kaniwa

    Prepare the kaniwa according to the instructions on the packet. Mix 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 kaniwa salad in a large pastry cutter, press down gently. Top with the marinated meat, add a dollop of parmesan cream. Garnish with the rocket, parmesan, onions and a sprinkling of chilli powder.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Are you looking for another recipe?

Over 600 delicious recipes on coop@home