Beef Tartare Recipe

Finely chop the ribeye cap into small cubes, ensuring the meat is very fresh and high quality.

In a mixing bowl, combine the chopped ribeye cap with egg yolk, capers, Dijon mustard, Worcestershire sauce, salt, black pepper, and chives. Mix thoroughly until well incorporated.

Taste and adjust seasoning if necessary. Set aside while preparing the other components.

In a bowl, whisk together the eggs, heavy cream, truffle oil, salt, and black pepper until well blended.

Heat a non-stick skillet over medium heat and add a little oil or butter to prevent sticking.

Dip each slice of thick-cut bread into the egg mixture, allowing it to soak for a few seconds on each side.

Cook the soaked bread in the skillet until golden brown on both sides, about 3-4 minutes per side.

Remove from skillet and place on a paper towel to absorb excess oil. Keep warm.

In a small bowl, mix together the soy sauce, sesame oil, honey, rice vinegar, and sesame seeds until combined.

Set aside to allow the flavors to meld.

Peel and slice the onion into thin rings.

In a bowl, combine the flour, cornstarch, and salt. Gradually add water until a thick batter forms.

Dip each onion ring into the batter, ensuring they are fully coated.

Heat oil in a deep frying pan over medium-high heat. Once hot, carefully fry the batter-coated onion rings in batches until golden brown and crispy, about 3-4 minutes.

Remove from oil and drain on paper towels. Season with salt while still hot.

Plate the Dish

On a serving plate, place a slice of truffle French toast. Top with a generous portion of the beef tartare mixture. Drizzle with sesame tare and garnish with funions for crunch. Serve immediately.