Steak tartare, hoisin mayo and cured egg yolk
INGREDIENTS
SERVES
4
METHOD
Tartare
600 g beef fillet or sirloin, finely chopped or ground
Salt and pepper
Hoisin sauce
1 chilli, finely chopped
1 cm ginger, grated
Hoisin mayo
1 egg
1 tbsp hoisin sauce
1 lemon, juice
0.5 tsp salt
4 dl sunflower oil
Cured egg yolk
4 egg yolks
2 tbsp salt
2 tbsp sugar
1 tsp chilli flakes
Mix the meat, salt, pepper, hoisin sauce, chilli and ginger. Adjust the taste to your liking.
Mix the egg, hoisin sauce, lemon juice and salt. Gently pour the oil in a slow and steady stream while whisking briskly into a thick mayonnaise.
Mix the salt, sugar and chilli flakes and spread evenly on a plate. Place the raw egg yolks on the plate and drizzle with a little of the mixture on top. Refrigerate for 12–15 hours then rinse in cold water.