Beef tartare with soy-glazed egg yolk
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Ingredients
Metric
Imperial
- 300g of aged sirloin of beef, finely diced
- 1 1/2 tsp Lee Kum Kee Chiu Chow Chilli Oil
- 4 spring onions, finely sliced
- 2 limes, juiced and zested
- 4 tbsp of pine nuts, toasted
- 1 turnip, salted, sliced into fine ribbons
- 4 tsp pickled ginger, finely chopped
- mustard cress, to garnish
- sea salt
- freshly ground white pepper
- sourdough bread, to serve
Egg yolks
- 4 egg yolks
- 200g of Lee Kum Kee Premium Light Soy Sauce
- 200g of mirin
Jerusalem artichoke crisps
- 4 Jerusalem artichokes
- sea salt
- vegetable oil, for deep-frying
SAVE RECIPE
Method
1
Begin by marinating the egg yolks. Mix the soy sauce and mirin together in a bowl, then gently submerge the yolks. Place in the fridge for 45 minutes while you prepare the tartare
- 4 egg yolks
- 200g of Lee Kum Kee Premium Light Soy Sauce
- 200g of mirin
2
Preheat an oven to 180°C/gas mark 4. Place the Jerusalem artichokes on a bed of salt in a roasting tray and cook for 45 minutes or until tender
3
Cool the artichokes in iced water, then cut in half and scoop out the flesh, leaving you with just the skins. Preheat a deep-fat fryer or deep pan of oil to 180°C and deep-fry the artichoke skins for a few minutes until golden and crisp. Set aside on kitchen paper until ready to serve
- vegetable oil, for deep-frying
4
In a large bowl, mix together the beef, chilli oil, spring onions, lime zest and juice. Season with sea salt and white pepper to taste
- 300g of aged sirloin of beef, finely diced
- 1 1/2 tsp Lee Kum Kee Chiu Chow Chilli Oil
- 4 spring onions, finely sliced
- 2 limes, juiced and zested
- sea salt
- freshly ground white pepper
5
To serve, divide the beef mixture between 4 plates. Carefully drain the egg yolks from their marinade and place on top of the beef. Garnish with the pine nuts, turnip ribbons, Jerusalem artichoke crisps, pickled ginger and cress. Serve with sourdough bread
- 4 tbsp of pine nuts, toasted
- 1 turnip, salted, sliced into fine ribbons
- 4 tsp pickled ginger, finely chopped
- mustard cress, to garnish
- sourdough bread, to serve
With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.
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