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Beef tartare with egg yolk, fermented pickles and onion
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Source: https://recipheon.com/en/recipes/snacks/beef-tartare-with-egg-yolk-fermented-pickles-and-onion
About this recipe
Beef tartare with egg yolk, fermented pickles and onion is a bold appetizer of finely chopped beef. Chop the tenderloin with a sharp knife so it retains delicate little pieces rather than becoming a paste. A little mustard and oil bring the meat together, while the accompaniments served alongside let each person mix their portion just before eating. This recipe makes four appetizer portions and uses pasteurized egg yolks. Raw beef still carries a risk of infection; do not serve tartare to children, pregnant women, older adults or people with weakened immune systems.
Ingredients
Tartare and accompaniments
500 g raw beef tenderloin in one piece, weighed after removing silverskin and fat
70 g plain pasteurized liquid egg yolks, with no additives
100 g fermented cucumber pickles, drained weight
60 g onion, peeled weight
20 ml canola oil
10 g smooth mustard
3 g fine salt
1 g ground black pepper
Steps
Buy the tenderloin from a trusted supplier, explain that you will use it for tartare, and use it on the day of purchase. Keep the meat and pasteurized egg yolks refrigerated according to the packaging instructions until you begin chopping. Wash your hands and set out a clean bowl, a sharp knife and separate cutting boards for the meat and vegetables.
Cut the fermented pickles and onion into small, even dice. Put them in separate small bowls and refrigerate while preparing the meat; the drained pickles should not leave a puddle of brine on the plate.
Take the meat out of the refrigerator and pat it dry with a paper towel, without rinsing. On the meat cutting board, cut it across the grain into thin slices, then into strips and dice about 2–3 mm wide. Briefly chop any larger pieces, leaving a discernible texture, and transfer the meat to the bowl. If you need to pause, put it in the refrigerator; wash your hands, knife and cutting board after handling raw meat.
Add the oil, mustard, salt and pepper to the tenderloin. Mix briefly with a spoon, just until the seasonings are evenly distributed; do not work the meat into a smooth paste. Divide it into four portions, arrange them on plates and use a teaspoon to make a well for the egg yolk in each one.
AI-generated Divide the pasteurized egg yolks among the wells and place one quarter of the pickles and onion beside each portion. Serve immediately after preparing so everyone can mix the meat with the accompaniments on their own plate. Prepare the tartare just before the meal, without setting aside the finished portions to serve later.
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