Beef tartare with soy-glazed egg yolk

4
50 minutes

Ingredients

  • 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

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 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
  • 4 Jerusalem artichokes
  • sea salt
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 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