Steak tartare with quick-cured egg
This dish delivers an exciting protein format where a tender steak is marvelously enhanced by the sauces and egg yolk.
Main Course
Ingredients per serving
Cured eggs
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Fish sauce 6.0 Tbsp
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Honey 4.0 Tbsp
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Tabasco 6.0 tsp
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Garlic cloves, crushed 4.0 each
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Worcestershire sauce 6.0 Tbsp
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Oyster sauce 6.0 Tbsp
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Egg yolk 10.0 each
Beef Tartare
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Ketchup 2.0 Tbsp
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Tabasco 2.0 tsp
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Worcestershire sauce 2.0 Tbsp
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Salt and Pepper, to taste
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Beef Tenderloin 2.5 lbs
Finish the Dish
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Radishes 5.0 each
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Green asparagus, blanched 10.0 each
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Dill sprigs 0.3 cup
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Shallots, small 5.0 each
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Olive oil, as needed
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Cornichons, finely chopped 0.5 cup
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Capers, finely chopped 0.3 cup
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Shallots, medium, finely chopped 3.0 each
Preparation
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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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Beef Tartare
- Chill beef in freezer 15 minutes, cut into 1/4" pieces. 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.
