Ingredients per serving


Cured eggs

Beef Tartare

  • Ketchup 2.0 Tbsp
  • Tabasco 2.0 tsp
  • Worcestershire sauce 2.0 Tbsp
  • Salt and Pepper, to taste
  • Beef Tenderloin 2.5 lbs

Finish the Dish

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



  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.