Spring Steak Tartare

Fresh lemon, capers, and microgreens make this dish perfect for spring.

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Gluten-Free Keto Paleo

PREP: 10 min. ACTIVE: 15 min. DIFFICULTY Easy

30 minutes serves 1-2

Gluten-Free Keto Paleo

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COOK TIME | ACTIVE: 15 MINUTES - PASSIVE: 0 MINUTES

PREP TIME: 10 MINUTES | SERVING SIZE: 2

Ingredients

1 PRE Filet Mignon Steak, very cold
1 teaspoon brined capers, chopped
1 teaspoon spicy brown mustard
2 large egg yolks, separated
1 tablespoon shallot, minced
1 tablespoon parsley, finely chopped
2 teaspoons olive oil
½ teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
½ lemon, juiced
1/2 avocado, mashed
1/4 cup spring microgreens
2 tbsp. red radishes, thinly sliced

Instructions

Using a sharp knife, chop filet into a very small dice. Cover and refrigerate while preparing the rest of ingredients.
In a glass bowl, whisk together remaining ingredients. Pour sauce over diced filet and stir with rubber spatula. Line a small cup with plastic wrap and spoon mixture inside. Invert onto a plate.
Drizzle with remaining egg yolk, avocado mash, spring micro-greens, and radish. Enjoy!

Made with Pre©

Filet Mignon

31g
Protein
30%
Less fat*
196mg
CLA
98mg
Omega 3s

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*vs. USDA Data for Choice Filet Mignon

Instructions

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Amount per 100g

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Spring Steak Tartare

Ingredients