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 Base
Horseradish Aioli
Toppings
Method
Prepare the Beef Tartare Base
- 1
Dice the Beef
Finely dice the New York strip loin into small cubes and place them in a mixing bowl.
- 2
- 3
Add Capers
Chop the capers roughly and mix them into the beef mixture.
Make the Horseradish Aioli
- 4
Combine Ingredients
In a small bowl, combine the mayonnaise, prepared horseradish, lemon juice, and salt. Mix well until smooth.
Prepare the Topping
- 5
- 6
Prepare Panko Crust
In a frying pan, heat cooking oil over medium heat. Dredge the cooled soft-boiled eggs in panko breadcrumbs until fully coated.
- 7
Fry the Eggs
Fry the panko-coated eggs in the hot oil until golden brown and crispy. Remove and drain on paper towels.
Assemble the Beef Tartare
- 8
Plate the Tartare
Spoon the beef tartare mixture onto a serving plate, forming a small mound.
- 9
Drizzle with Truffle Oil
Drizzle the truffle oil over the tartare for added flavor.
- 10
Top with Egg
Place the crispy panko-crusted soft-boiled egg on top of the tartare.
- 11
Add Aioli
Serve with a generous dollop of horseradish aioli on the side.
