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Prepare Cured eggs

  • Fish sauce 6 tbsp
  • Worcestershire sauce 6 tbsp
  • Honey 4 tbsp
  • Egg yolks 10 each
  • Ground mustard 4 tsp
  • Oyster Sauce, GF 6 ml
  • Garlic cloves, crushed 4 each
  • TABASCO 6 tsp

Prepare Tartare

  • Beef meat 800 g
  • Ketchup 2 tbsp
  • Salt and Pepper, to taste
  • Cornichons 100 g
  • Capers 50 g
  • Shallots 3 each
  • TABASCO 2 tsp
  • Worcestershire sauce 2 tbsp

Before Serving

  • Green asparagus, blanched 10 each
  • Dill sprigs 10 g
  • Hellmann's Mayonnaise, as needed
  • Micro greens 75 g
  • Radishes 5 each
  • Shallots, small 5 each
  1. 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.
  2. 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.

  3. 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.
  4. 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
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