Tartar de ternera con sandía, yuzu y yema de huevo
El tartar de ternera es un famoso aperitivo francés que se puede encontrar en las cartas de la mayoría de los restaurantes franceses o inspirados en la cocina francesa.
Ingredientes · Raciones 4
- 12 ounces beef tenderloin
- 4 ounces English cucumber (diced)
- 4 ounces watermelon (seedless, diced)
- 1.5 ounces yuzu juice
- 1 ounce soy sauce
- 4 egg yolks (raw)
- 1 ounce chive (or scallion, minced)
- 1 tablespoon togarashi
- 1 tablespoon Maldon sea salt
Método · 15 min
- Combine all of the ingredients except for the egg yolk in a bowl and mix thoroughly.
- Divide the tartare among four plates in a pile, off center.
- Press your thumb into each mound of tartare and make a small dent.
- Place one egg yolk in each “hole.” Finish the dish with a sprinkle of Maldon Sea Salt and Togarashi.
- Serve immediately.
Beef tartare is a famous French appetizer that you can find on the menus of most French or French cuisine inspired restaurants.
It’s a meat lovers dream as tartare is made with raw meat (beef, venison, fish). This beef tartare recipe has a nice kick to it from the togarashi, but if you can’t find it in your pantry you can use chili powder and a bit of salt instead.
Enjoy!