Lunch: Steak Tartare

This recipe includes fertility superfoods such as:

Lemon, Nuts

Health and fertility benefits of Steak Tartare

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 small Asian pear or other firm but ripe pear, peeled, cored and julienned
3 tablespoons fresh lemon juice
10 ounces (283 grams) filet mignon (preferably prime), trimmed and diced
2 tablespoons scallions, thinly sliced on an angle
1 tablespoon pine nuts, toasted
1 tablespoon toasted sesame oil
1 tablespoon finely chopped shallots
1 teaspoon finely grated lemon zest
Kosher salt or sea salt
Freshly ground black pepper

Instructions

Put the pear in a small bowl of cold water with 1 tablespoon of the lemon juice to prevent it from browning. Let sit for 5 to 10 minutes and then drain well.
In a medium bowl, toss together the beef, the remaining 2 tablespoons lemon juice, and the scallions, pine nuts, sesame oil, shallots, lemon zest, and salt and pepper to taste. Gently stir 1/2 cup of the julienned pears into the tartare.
To serve: Arrange the tartare in the center of four plates. If desired, make a small well in each mound of beef and put an egg yolk in each. Top with the remaining pear and garnish with scallions, pine nuts and chile threads. Serve immediately, with lotus root chips if desired.
Cook's Note: Feel free to serve with lemon wedges on the side instead of mixing in the juice. This will help keep the beef's red color intact, as the lemon juice will "cook" the meat slightly.

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