Steak tartare with quick-cured egg

Name: Steak tartare with quick-cured egg
Yield: 10
Ingredients: 6.0Tbsp Fish sauce; 4.0Tbsp Honey; 6.0tsp Tabasco; 4.0each Garlic cloves, crushed; 6.0Tbsp Worcestershire sauce; 6.0Tbsp Oyster sauce; 10.0each Egg yolk; 4.0tsp Maille Old Style Mustard 4 x 8.16 lb; 2.0Tbsp Ketchup; 2.0tsp Tabasco; 2.0Tbsp Worcestershire sauce; 0.0as needed Salt and Pepper, to taste; 2.5lbs Beef Tenderloin; 5.0each Radishes; 10.0each Green asparagus, blanched; 0.3cup Dill sprigs; 5.0each Shallots, small; 0.0x Olive oil, as needed; 0.0as needed Hellmann's® Real Mayonnaise 4 x 1 gal; 0.5cup Cornichons, finely chopped; 0.3cup Capers, finely chopped; 3.0each Shallots, medium, finely chopped

Steak tartare with quick-cured egg – - Recipe

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

...

Cured eggs

Fish sauce 6.0 Tbsp
Honey 4.0 Tbsp
Tabasco 6.0 tsp
Garlic cloves, crushed 4.0 each
Worcestershire sauce 6.0 Tbsp
Oyster sauce 6.0 Tbsp
Egg yolk 10.0 each
Maille Old Style Mustard 4 x 8.16 lb 4.0 tsp
Maille Old Style Mustard 4 x 8.16 lb
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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

Radishes 5.0 each
Green asparagus, blanched 10.0 each
Dill sprigs 0.3 cup
Shallots, small 5.0 each
Olive oil, as needed
Hellmann's® Real Mayonnaise 4 x 1 gal
Hellmann's® Real Mayonnaise 4 x 1 gal
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Cornichons, finely chopped 0.5 cup
Capers, finely chopped 0.3 cup
Shallots, medium, finely chopped 3.0 each

Beef

Delivery and Takeaway

Hellmann's®

Maille®

Full Service Restaurants

Limited Service Restaurants

Main Course

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

...

Preparation

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.
Beef Tartare
- Chill beef in freezer 15 minutes, cut into 1/4" pieces. Combine with Tabasco, ketchup, Worcestershire sauce and salt and pepper.
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.