Steak Tartare On Ficelle With Lily Bulb Chips
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Clprime3 | 1 | Servings | |
INGREDIENTS
| Lily bulb, sliced | ||
| 1 | lb | Ground beef |
| 1/4 | c | Capers, chopped |
| 1 | T | Chopped onions |
| 3 | T | Heinz chili sauce |
| 1 | t | Worcestershire sauce |
| 2 | T | Dijon mustard |
| 2 | T | Lemon juice |
| 2 | T | Chopped herbs |
| 1 | T | Olive oil |
| Cayenne pepper, to taste | ||
| Salt and pepper to taste | ||
| Toasted ficelle bread |
INSTRUCTIONS
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; 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1362
Calories From Fat: 1001
Total Fat: 109g
Cholesterol: 340.2mg
Sodium: 1758.6mg
Potassium: 1326.4mg
Carbohydrates: 7.7g
Fiber: 2.2g
Sugar: 1.9g
Protein: 82.7g