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Prepare Quick-Cured Eggs

  • Garlic cloves, crushed 4 each
  • Worcestershire Sauce 3 Tbsp
  • Egg yolk 10 each
  • Fish sauce 0.25 cup
  • Honey 0.25 cup
  • Tabasco 2 Tbsp
  • Oyster sauce 0.25 cup
  • Ground mustard 1.5 Tbsp

Prepare Beet Tartare

Finish the Dish

  1. Prepare Quick-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 Beet Tartare

    • Combine beets tartare ingredients and toss gently to combine. Season to taste and hold refrigerated.

  3. Finish the Dish

    • Half the shallots lengthwise, brush with oil and place cut side down in a skillet. Sear until beginning to caramelize.
    • 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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