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Prepare Cured Eggs

Prepare Tartare

  • Ketchup 30 ml
  • Tabasco 10 ml
  • Worcestershire sauce 30 ml
  • Salt and Pepper, to taste
  • Beef meat 1000 g

Finish the Dish

  • Radishes 5 each
  • Green asparagus, blanched 10 each
  • Dill sprigs 10 g
  • Shallots, small 5 each
  • Olive oil, as needed
  • Hellmann's Mayonnaise, as needed
  • Cornichons 100 g
  • Capers 50 g
  • Shallots 3 each
  1. 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.
  2. 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.
  3. 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