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Steak Tartare

Name: Steak Tartare
Yield: 2 servings
Cuisine: French
Ingredients: one pound of tenderloin steak; season with salt; season with pepper; the yolk of a raw egg; two lettuce leaves; fine-chopped white onions; some sliced pickles; two leaves filled with capers; chopped parsley

From The Hotel St. Francis cook book, 1919

Serves 2

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

513Calories

56 gProtein

21 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories513 kcal

Protein56 g

Carbohydrates21 g

Fiber0.2 g

Sugars0.3 g

Total Fat22 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol146 mg

Sodium290 mg

Potassium1631 mg

Calcium99 mg

Iron6 mg

Magnesium89 mg

Phosphorus549 mg

Zinc8.4 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A0.3 mcg

Vitamin E1.4 mg

Vitamin K124 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate1.6 mcg

Choline0.4 mg

Caffeine0 mg

Water761 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 163. The excerpt below is the record exactly as published.

Steak Tartare English breakfast tea Roquefort cheese with crackers Coffee DINNER Consomme Sicilienne Chow chow. Carciofini Broiled salmon, St. Germain Sweetbreads braise, Elizabeth Roast leg of mutton, currant jelly Cold asparagus, mustard sauce Cantaloupe baskets Almond rocks Coffee Scrambled eggs, Mayence. Mayence, or Mainz, is a city in Germany famous for its ham. Cut four slices of Mayence or Westphalia ham in small squares, put in a casserole with two ounces of butter and simmer until heated through. Then add ten beaten eggs and one-half cup of cream, and season with pepper and a very little salt. Scramble in the usual manner. Steak Tartare. Cut one pound of tenderloin steak very fine, season with salt and pepper, and form in two oval shaped pats. In the center on top lay the yolk of a raw egg. Garnish with two lettuce leaves filled with fine-chopped white onions and some sliced pickles; and two leaves filled with capers and chopped parsley

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