Salads & Light Mains
Steak Tartare with Cucumber & Egg Yolk
Hand-diced grass-fed tenderloin with cornichons, Dijon and a pastured egg yolk. Recipe credit: @andra.naturopathy.
Method
- 1
Ensure beef tenderloin is kept thoroughly cold. Using a sharp knife, trim and finely hand-dice beef into uniform tiny cubes.
- 2
In a chilled glass bowl, mix diced beef, cornichons, parsley, shallot, Dijon mustard, olive oil, sea salt, and black pepper until well combined.
- 3
Arrange cucumber ribbons around the perimeter of two serving plates.
- 4
Divide beef tartare between plates, shaping into neat rounds. Make a small indentation on top of each mound and carefully place a raw pastured egg yolk in the centre. Serve immediately.
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