Steak Tartare With Cured Egg Yolks
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Ingredients
250G fillet steak, chilled in the freezer until very firm
Pinch of salt
2 Tbsp minced shallots or white onion
2 Tbsp minced pickles
2 Tbsp minced capers (brined, not salt-pack)
1 large or two small egg yolks
5 ml Dijon mustard
5 ml Worcestershire sauce
Chives
For the Egg Yolks
170 g salt
170 g sugar
10 g tarragon leaves, finely chopped *
1 lime, zest only, finely chopped **
4 egg yolks
Method
For the Steak Tartare
Lightly salt the steak on both sides. Using a sharp knife on a clean cutting board slice the steak into thin slices (as thin as you can easily manage).
Turn the cutting board 90 degrees, season with a few big pinches of OMG, and cut the slices again. Continue to chop the steak from different angles until the texture is to your liking. Some people prefer small cubes, I prefer a much more delicate texture, especially when using tougher but more deeply flavored cuts like chunk.
In a small bowl mix together the steak, shallots, pickles, capers, and egg yolks, along with a teaspoon each of Dijon mustard and Worcestershire sauce. Taste and adjust to your liking with more salt, spice, or condiment.
Garnish with finely ground pepper and fresh chives. Serve with more mustard and toasted bread
For the Cured Egg Yolks
Place the salt, sugar, tarragon and lime zest into a bowl
Stir to combine and place 255g of the mixture into a dish
Make indentations for the egg yolks
Gently place an egg yolk into each hole
Sprinkle over the remainder of the cure mix
Cover with cling film and refrigerate for 6 hours
Carefully remove the yolks and brush off the cure mix
Set aside to use as needed
