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Cured eggs

  • Fish sauce 6 Tbsp
  • Honey 4 Tbsp
  • Tabasco 6 tsp
  • Garlic cloves, crushed 4 each
  • Worcestershire sauce 6 Tbsp
  • Oyster sauce 6 Tbsp
  • Ground mustard 4 tsp
  • Egg yolk 10 each

Beef Tartare

  • Ketchup 2 Tbsp
  • Tabasco 2 tsp
  • Worcestershire sauce 2 Tbsp
  • Salt and Pepper, to taste
  • Beef Tenderloin 2.5 lbs

Finish the Dish

  1. 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. Beef Tartare

    • Chill beef in freezer 15 minutes, cut into 1/4" pieces. 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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