Steak tartare with quick-cured egg

Prepare Cured eggs
Start with the cured egg yolks. Mix the ingredients for the marinade and pour into a wide, shallow tray (this stops the yolks from touching each other and opening). Gently place the yolks in the marinade. Cover and leave to marinate in the fridge for 12-14 hours.
Prepare Tartare

Chop the meat with a sharp knife and season with Tabasco, ketchup, Worcester sauce and salt and pepper.

Finely chop the garnish: the shallots, cornichons, and capers.
Before Serving

Half the shallots lengthwise, brush with oil and place cut side down in a skillet. Bake until scorched.

Slice the radish and cut the asparagus diagonally into little pieces.

Use a round cutter to form the steak tartares. Place an egg yolk in the middle, garnish with brûléed shallots, salad leaves and dill tops.
Finish with dots of mayonnaise.
Nutritionals
Per Serving: Calories 400, Fat 22g, Sat Fat 8g, Trans Fat 1g, Cholesterol 290mg, Sodium 1500mg, Carbohydrate 15g, Fiber 3g, Sugars 5g, Protein 37g

As guests get more adventurous and seek exciting protein formats, this dish delivers on all fronts. The tender steak is marvelously enhanced by the sauces and egg yolk.