Beef Tartare* Recipe
Fresh Horseradish, Cured Egg Yolk, Charred Eggplant, Feuille de Brick
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Beef
Finely chop the beef tenderloin and place it in a bowl. Mix in the Dijon mustard, capers, salt, and black pepper.
- 2
Cure the Egg Yolks
In a small bowl, gently place the egg yolks and drizzle with a bit of olive oil. Allow to sit in the refrigerator for at least 30 minutes.
- 3
Char the Eggplant
Char the eggplant over an open flame or on a grill until the skin is blackened and the flesh is soft. Let it cool, then scoop out the flesh and chop it finely.
- 4
- 5
Assemble the Dish
On a serving plate, create a bed of charred eggplant. Form the beef mixture into a small mound on top. Gently place the cured egg yolk on top of the beef. Serve with crispy feuille de brick on the side.
- 6
Finish with Horseradish
Grate fresh horseradish over the assembled dish for an extra kick.
