A high-quality, well-prepared beef tartare is a meat lover’s dream. With Nihon, you can create new variations on a classic beef tartare that are sure to wow your guests. The creamy consistency of the egg yolk blends harmoniously with the flavor of the meat to produce an unparalleled taste experience: a simple recipe awakens new senses thanks to the uniqueness of the onsen egg.
Ingredients for 4 people:
|30 g||yellow onion|
|600 g||beef (e.g., beef tenderloin, point steak)|
|2 tbsp||olive oil|
|1 tbsp||dijon mustard|
|1 tbsp||(sweet) paprika powder|
|½ tsp||lemon zest|
|a splash||Tabasco sauce|
|salt, black pepper (from a grinder), chives, parsley|
Fill the Nihon egg poacher with water, place the eggs inside, and start the cooking process. Prepare the rest of the beef tartare while the eggs are cooking.
Peel and finely chop the onion. Drain and finely chop the pickles, and mash the capers. Rinse the meat with cold water and pat dry, then cut into small pieces with a sharp knife and chop very finely.
Knead together the meat, onion, capers, and half of the pickles. Mix in the olive oil. Season with salt, pepper, mustard, paprika, lemon zest, 2 tbsp of chives and Tabasco. If necessary, refrigerate until the eggs are ready.
When the eggs are cooked, remove them from Nihon and carefully break them into small bowls one by one. Cleanly separate the egg white from the yolk.
Using an 8 cm metal ring, arrange the beef tartare on plates and set 1 yolk on top of each serving. Garnish with the remaining pickles, chives (1 tbsp), parsley and black pepper, and serve.
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