Steak Tartare au Couteau
Steak Tartare au Couteau is a classic French dish of finely chopped or minced raw beef, traditionally prepared with a sharp knife ('au couteau') to achieve a delicate texture. It is typically seasoned with capers, onions, Worcestershire sauce, and often topped with a raw egg yolk, creating a rich and savory flavor profile. This iconic dish is a staple of French bistro cuisine and is celebrated for its simplicity and high-quality ingredients.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates, making it a dense source of energy and essential nutrients like iron, zinc, and B vitamins. A typical serving of about 150-200 grams of beef, plus egg and condiments, can range from 300 to 450 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 2 g |
| Fat | 28 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 500 mg |
| Iron | 4.5 mg |
| Zinc | 6 mg |
| Vitamin B12 | 7 µg |
| Niacin (B3) | 10 mg |
| Vitamin B6 | 0.8 mg |
| Phosphorus | 250 mg |
| Selenium | 30 µg |
| Cholesterol | 120 mg |
Per 1 typical serving (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Steak Tartare au Couteau is a symbol of culinary bravery and trust in ingredient quality, as it requires impeccably fresh, safe beef. Nutritionally, it provides highly bioavailable nutrients like heme iron and complete protein, but its raw nature means it must be prepared with strict hygiene to avoid foodborne risks.
