Low-carb beef tartare on buckwheat

Low-carb beef tartare on buckwheat with beef fillet, capers, shallots, egg yolk and olive oil – delicately seasoned, with plenty of protein and pleasantly nutty.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 10 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 35 g
• Fat: 15 g
• Carbs: 18 g

Ingredients

• 300g beef fillet
• 20g capers
• 50g shallots
• 50g buckwheat
• 1 egg yolk
• 1 tbsp olive oil
• 1 tsp mustard
• 1 pinch of salt

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve

1. Cook the buckwheat in a little water until al dente, drain well and leave to cool.
2. Cut the beef fillet into fine dice with a sharp knife. Finely chop the capers and shallots too.
3. Mix the meat, capers, shallots and buckwheat in a bowl.
4. Stir in the egg yolk, mustard and olive oil until the mixture holds together. Season with salt and pepper.
5. Leave the tartare to rest briefly in the fridge so it firms up a little.
6. Shape it with a serving ring or into quenelles and serve immediately.

Good to know

This is an understated, refined dish with lots of character. Savoury, straightforward and without frills. Just right when you want something pure and good.

Swaps

Buckwheat → cauliflower rice (a low-carb option) | Shallots → red onion (similarly aromatic) | Mustard → Dijon mustard, unsweetened (a more defined flavour) | Egg yolk → avocado (creamy texture, provides unsaturated fatty acids)

Allergens

Contains egg and mustard. Raw beef and raw egg yolk aren't suitable for children, pregnant women, older people or anyone who is immunocompromised.

Dairy-free recipes