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
Prepare Cured Eggs
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Egg yolks 10 each
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Oyster Sauce, GF 90 ml
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Garlic cloves, crushed 4 each
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Fish sauce 90 ml
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Worcestershire sauce 90 ml
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Honey 60 ml
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Tabasco 30 ml
Prepare Tartare
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Ketchup 30 ml
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Tabasco 10 ml
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Worcestershire sauce 30 ml
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Salt and Pepper, to taste
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Beef meat 1000 g
Finish the Dish
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Radishes 5 each
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Green asparagus, blanched 10 each
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Dill sprigs 10 g
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Shallots, small 5 each
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Olive oil, as needed
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Hellmann's Mayonnaise, as needed
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Cornichons 100 g
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Capers 50 g
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Shallots 3 each
Preparation
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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.
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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.
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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