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Beef Tartare with Anchovies Mayonnaise, Cured Egg Yolk, Crispy Burzstyn, French Mustard and Fried Capers

20/06/2019

Beef Tartare with Anchovies Mayonnaise, Cured Egg Yolk, Crispy Burzstyn, French Mustard and Fried Capers

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This is a French classic, a little revisited. I really don’t like to serve it with raw eggs in restaurants where I work. Not because of safety reasons, but because one whole egg yolk is way too much for one portion. You will have to make cured eggs. It’s easy but it takes time. So plan it in advance.

To serve a beef tartare, there is normally 2 schools, deconstructed with all the ingredients separated, or the classic way, where everything is already mixed. This way of serving is in between. The meat is mixed with some chopped onions and gherkins, salt and pepper, and Tabasco, while the rest of the ingredients are seperated. To make the dish sexy. Of course, you can do as you like.

If you chop the meat in advance, keep it in the refrigerator up to 10-15 minutes before service. Too cold and you will kill all the flavours, but if it stays all day outside, it’s a hazard. When I served beef tartare where I worked, we always chopped the meat when the order came in.

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Beef Tartare with Anchovies Mayonnaise, Cured Egg Yolk, Crispy Burzstyn, French Mustard and Fried Capers

5 from 1 vote
CourseMeatStarter
CuisineInternational
Prep Time 10 mins
Curing Time 7 d
Total Time 7 d 10 mins
Servings 4 People

Ingredients

For the Cured Egg Yolk

  • 4 Egg Yolks, Free Range
  • 400 g Salt
  • 400 g Caster Sugar

For the Anchovies Mayonnaise

  • 1 Egg Yolk
  • 1 tbsp Dijon Mustard
  • 5 Fillets of Anchovies, Mushed
  • 125 ml Olive Oil
  • 125 ml Grapeseed Oil
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Ketchup
  • Few Drops of Tabasco, To Taste
  • Water, Tepid

For the Beef Tartare

  • 320 g Beef
  • 4 tbsp Onions, Very Finely Chopped
  • 4 tbsp Gherkins, Very Finely Chopped
  • Few Drops of Tabasco, To Taste
  • 2 tbsp Small Capers, Fried
  • 4 tbsp French Grain Mustard
  • 1 tbsp Water
  • Ground Sea Salt, To Taste
  • Freshly Ground Black Pepper, To Taste
  • 4 tbsp Bursztyn, Grated

Instructions

For the Cured Egg Yolk

  • For the cured eggs, it's very important to use free range eggs, as fresh as possible. 
    Mix the salt and sugar together, best way is to use a blender or a food processor, to get them slightly ground. 
    Place half the salt/sugar mixture in a glass baking dish. Now, using one whole in-shell egg, create 4 evenly spaced depressions in this salt/sugar mixture.
    Place one egg yolk at a time in these depressions, then carefully place the remaining mixture over the yolks. Wrap with cling film and refrigerate for 5 to 7 days. Until firm and dry. 
    After, remove the egg yolks from the salt/sugar mixture, brush and rinse gently in water - you can keep the mixture for another use. Dry the egg yolks in paper towel.
    Transfer to a rack and dry in a preheated oven at 80°C until the exterior of the egg yolks are dry. Could take more than 30 minutes.
    Keep in an airtight plastic container, in a refrigerator, for up to 2 weeks. 
    NB: you can use these cured eggs, grated, with pasta, soups or anything really. Like a hard cheese in fact. 

For the Anchovies Mayonnaise

  • All ingredients have to be at room temperature.
    Take the anchovies fillet and mush them to a purée. Mix them with the egg yolk and Dijon mustard. Mix the two oils together and start to make a mayonnaise. 
    When done, whisk in the Worcestershire sauce, few drops of Tabasco - to taste - and a little ketchup - for colour, but it's not necessary. 
    Finish with tepid water, to get the consistency required. 
    Place the mayonnaise into a squeeze bottle and keep refrigerated. 

For the Beef Tartare

  • First, what kind of beef is better suited for beef tartare?
    Well, the best choice would be Beef Tenderloin, the most tender meat on a beef. But I once did it with Flank Steak, and I know a place that uses Hanger Steak. As long as you take a nice piece of meat without nerves and fat, you still will get very nice result.
    And in the case of the Flank Steak, you will spend much less money and still enjoy a tasty beef tartare.
    Sirloin is also a good choice.
    Now, you need a very sharp knife - don't even think of using a grinder -and slice the meat into very thin strips, preferably along the grain of the meat. Then chop again and again until very thin but not like it was mushed. You still need some texture to it.
    Put the chopped meat into a bowl, add in the very finely chopped onions & gherkins, few drops of Tabasco to taste, freshly ground sea salt & black pepper, and little drops of water. Mix well with a spoon.
    Spoon the beef tartare into 4 plates. I don't like to use a ring mould for it, I like when it looks rustic on the plate.
    Now finish the plating with the crispy Bursztyn (a very good polish cheese, but you can also use Parmesan or any similar cheese you like), fried capers, french grain mustard, anchovies mayonnaise and grated cured egg yolks. 

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