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Steak tartare with quick-cured egg

Steak tartare with quick-cured egg – - Recipe

This dish delivers an exciting protein format where a tender steak is marvelously enhanced by the sauces and egg yolk.

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Ingredients per serving

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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

  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
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