100% MONEY BACK GUARANTEE * FREE DELIVERY ON 12 BOTTLES * CALL US ON 020 3876 8008

Beef Tartare with Cured Egg Yolk

It’s all about the quality of the raw ingredients, this is delicious!

Bramble and plum fruit character – this Cabernet pairs wonderfully with this meaty indulgence.

Tartare with egg

Recipe

  • INGREDIENTS
  • 200g filet steak – the best you can get
  • 1 tsp light soy sauce
  • 1 tsp fish sauce
  • 1 tbsp lime juice
  • 1 fresh cilli – deseeded and finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tsp olive oil
  • 1 tsp sesame seeds (toasted)
  • 1 tbsp fresh corriander leaves
  • INGREDIENTS – Cured Egg Yolks
  • 4 egg yolks – fresh organic eggs if possible
  • 100ml soy sauce
  • 50ml rice wine
  • 30g caster sugar
  • 30ml good brandy

The morning of the event – get curing!

  • Whisk all the curing ingredients in a small bowl.
  • Separate the egg yolks and place carefully in the marinade, ensure they are well covered.
  • Leave for 8 hours in the fridge – carefully turn them over after a few hours.

For the Tartare

  • Trim any sinew or fat from the beef and cut into cubes of about 5mm
  • Combine all of the ingredients together apart from the coriander and leave for a few minutes.  Taste and season if necessary.
  • Take a small bowl or ramekin and spoon in the tartare,  sprinkle over some coriander and top with an egg yolk.

That’s it – now pour a glass, break that yolk and enjoy!

Facebook Live

Lockdown LIVE wine tasting and canapé pairing

Tune in and enjoy a Hannibal Brown wine and food pairing – canapé recipes and wine pairing available in advance.

0