Steak tartare on ficelle with lily bulb chips
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Lily bulb; sliced | ||
| 1 | pounds | Ground beef |
| ¼ | cup | Capers; chopped |
| 1 | tablespoon | Chopped onions |
| 3 | tablespoons | Heinz chili sauce |
| 1 | teaspoon | Worcestershire sauce |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Chopped herbs |
| 1 | tablespoon | Olive oil |
| Cayenne pepper; to taste | ||
| Salt and pepper to taste | ||
| Toasted ficelle bread | ||
Directions
Fry the lily bulb slices in oil until golden brown. Drain on paper towels.
Combine the ground beef, capers, onions, chili sauce, Worcestershire sauce, mustard, lemon juice, herbs, olive oil, and salt and pepper. Mix well.
Serve on ficelle toast, with one lily bulb slice as garnish.
Converted by MC_Buster.
Per serving: 1569 Calories (kcal); 135g Total Fat; (78% calories from fat); 77g Protein; 6g Carbohydrate; 386mg Cholesterol; 1044mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; ½ Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004 Converted by MM_Buster v2.0n.