Beef tartar

Carefully place the yolks in a bowl without breaking them, then cover them with soy sauce. Cover the bowl with plastic wrap and refrigerate overnight to “cure” the yolks. (Use fresh eggs to keep the yolk intact; you may add 1-2 extra yolks as backup.)

Place the fillet in the freezer for 30 minutes to 1 hour. This step makes it easier to cut into neat cubes for the tartar. First, cut the fillet into strips, then into small cubes (about ½ cm), and place them in a bowl.

Add the remaining ingredients to the bowl, then season with salt and pepper.

Arrange the tartar nicely on a plate, and place the soy-cured yolk in the center. Serve with warm bread and enjoy!

Beef tartar

Servings

Preperation

Cooking

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Beef tartar

Servings

Preperation

Cooking

Waiting

See more recipes:

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Tuna tartare with avocado and grilled bread

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