Tartare de steak avec œuf en salaison
Ce plat offre un format protéiné excitant où un steak tendre est merveilleusement mis en valeur par les sauces et le jaune d'œuf.
Ingrédients
Prepare Cured Eggs
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Jaunes d’œuf 10.0 unité
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Oyster Sauce, GF 90.0 ml
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Gousses d’ail écrasées 4.0 unité
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Sauce de poisson 90.0 ml
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Sauce Worcestershire 90.0 ml
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Miel 60.0 ml
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Tabasco 30.0 ml
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Maille Moutarde de Dijon à l’Ancienne 4 x 3.7 kg 20.0 ml
Prepare Tartare
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Ketchup 30.0 ml
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Tabasco 10.0 ml
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Sauce Worcestershire 30.0 ml
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Sel et poivre au goût
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Beef meat 1000.0 g
Finish the Dish
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Radis 5.0 unité
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Asperges vertes, blanchies 10.0 unité
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Brins d’aneth 10.0 g
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Échalotes, petites 5.0 unité
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Huile d’olive, au besoin
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Hellmann's Mayonnaise, as needed
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Cornichons 100.0 g
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Câpres 50.0 g
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Shallots 3.0 unité
Préparation
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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
