Cured eggs

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

  • Radishes 5 each
  • Green asparagus, blanched 10 each
  • Dill sprigs 0.3 cup
  • Shallots, small 5 each
  • Olive oil, as needed
  • Hellmann's® Real Mayonnaise 4 x 1 gal
  • Cornichons, finely chopped 0.5 cup
  • Capers, finely chopped 0.3 cup
  • Shallots, medium, finely chopped 3 each
  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.