Recipe courtesy of Sara Moulton

Steak Tartar on Ficelle with Lily Bulb Chips

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  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
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Lily bulb, sliced

1 pound ground beef

1/4 cup capers, chopped

1 tablespoon chopped onions

3 tablespoon 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


  1. Fry the lily bulb slices in oil until golden brown. Drain on paper towels.
  2. 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.