Beef Tartare Recipe with Soy-Glazed Egg Yolk

This fiery beef tartare recipe is packed with Asian flavours, including Chiu Chow chilli oil, soy sauce and mirin. With a soy-marinated egg yolk on top, it's a wonderful starter full of punch and zing.

Ingredients

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300g of aged sirloin of beef, finely diced
1 1/2 tsp 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 light soy sauce
200g of mirin

Jerusalem artichoke crisps

4 Jerusalem artichokes
sea salt
vegetable oil, for deep-frying

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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 light soy sauce
200g of mirin

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

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

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 chilli oil
4 spring onions, finely sliced
2 limes, juiced and zested
sea salt
freshly ground white pepper

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

First published in 2019

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Richard Bainbridge

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.

Beef tartare with soy-glazed egg yolk

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