Beef Tartare Recipe
Diced New York strip loin, onion, garlic, capers, horseradish aioli, truffle oil, crisp panko-crusted soft-boiled egg
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Ingredients
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Beef Tartare
Crisp Panko-Crusted Soft-Boiled Egg
Method
Beef Tartare
- 1
Prepare the beef
Finely dice the New York strip loin into small cubes. Place the diced beef in a mixing bowl.
- 2
Add aromatics
Finely chop the onion and garlic. Add them to the bowl with the beef, along with the capers and truffle oil. Mix well to combine.
- 3
Incorporate the aioli
Fold in the horseradish aioli until the mixture is well combined. Season with salt and pepper to taste.
Crisp Panko-Crusted Soft-Boiled Egg
- 4
- 5
Peel the eggs
Carefully peel the eggs under running water to avoid breaking the delicate whites.
- 6
Coat the eggs
Dredge each peeled egg in all-purpose flour, ensuring it is coated evenly. Shake off any excess flour.
- 7
Bread the eggs
Roll the floured egg in panko breadcrumbs, pressing gently to ensure an even coating.
- 8
Fry the eggs
In a deep frying pan, heat oil over medium heat. Once hot, carefully add the breaded eggs and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.