Steak tartare with quick-cured egg
This dish delivers an exciting protein format where a tender steak is marvelously enhanced by the sauces and egg yolk.
Ingredients per serving
Prepare Cured Eggs
-
Egg yolks 10.0 each
-
Oyster Sauce, GF 90.0 ml
-
Garlic cloves, crushed 4.0 each
-
Fish sauce 90.0 ml
-
Worcestershire sauce 90.0 ml
-
Honey 60.0 ml
-
Tabasco 30.0 ml
-
Maille Old Style Mustard 4 x 3.7 kg 20.0 ml
Prepare Tartare
-
Ketchup 30.0 ml
-
Tabasco 10.0 ml
-
Worcestershire sauce 30.0 ml
-
Salt and Pepper, to taste
-
Beef meat 1000.0 g
Finish the Dish
-
Radishes 5.0 each
-
Green asparagus, blanched 10.0 each
-
Dill sprigs 10.0 g
-
Shallots, small 5.0 each
-
Olive oil, as needed
-
Hellmann's Mayonnaise, as needed
-
Cornichons 100.0 g
-
Capers 50.0 g
-
Shallots 3.0 each
Preparation
-
Prepare Cured Eggs
- 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 marinate in the refrigerator for 12-14 hours.
-
Prepare Tartare
- Chill beef in freezer 15 minutes, cut into pieces of 0.6 cm. Combine with Tabasco, ketchup, Worcestershire sauce and salt and pepper.
-
Finish the Dish
- 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 chopped cornichons, capers, shallots and brûléed shallots, salad leaves and dill tops.
- Finish with dots of mayonnaise
