Beef Tartare Recipe

Preparation

1. 1

   Prepare the Cured Egg Yolk

   To cure the egg yolk, submerge it in a mixture of salt and sugar (1:1 ratio) and refrigerate for 4-6 hours. After curing, gently rinse and dry.

2. 2

   Mix the Tartare

   In a mixing bowl, combine the finely chopped beef tenderloin, chopped Castelvetrano olives, cornichons, capers, olive oil, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently until well combined.

3. 3

   Plate the Tartare

   On a chilled plate, place the beef tartare mixture in the center, forming a neat mound. Use a ring mold for a more refined presentation if desired.

4. 4

   Garnish and Serve

   Top the tartare with the cured egg yolk. Arrange frisée lettuce around the tartare and drizzle with a little more olive oil if desired. Serve immediately.