Gastronomixs

Steak tartare with deep fried egg

The great classics continue to be a source of inspiration. This variation on steak tartare is made using about 80% classic methods. By deep-frying the egg in caper breading and adding tangy onion rings, you can create a surprising composition which still maintains respect for its culinary history.

Starter, serves 10

Steak tartare with deep fried egg

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Ingredients

10

 

small gherkins

1

 

onion

2

tbsp

flat-leaf parsley

1

tbsp

capers

10

 

eggs, size S

 

 

flour

 

 

liquid egg white

 

 

breadcrumbs

50

g

capers, dried

20

 

red onion rings

 

 

salt

 

 

sushi vinegar

1000

g

beef tenderloin

40

 

thick fries

 

 

Maldon salt

10

 

gherkin flowers

Preparation method: tartare
  • Finely chop the tenderloin with a sharp knife and refrigerate until serving.
Preparation method: garnish
  • Finely chop all the ingredients and mix together. 
Preparation method: eggs deep-fried in capers
  • Boil the eggs for 6 minutes and immediately rinse them with cold water.
  • Remove the shells and make sure the eggs are completely dry.
  • Finely grind the dried capers and mix with the breadcrumbs.
  • Coat the eggs in the flour, the egg white, and then the breadcrumbs.
  • Deep-fry the eggs in oil until crispy. 
Preparation method: onion rings
  • Salt the onion rings and then place them in sushi vinegar.
  • Transfer them to a vacuum sealer bag and pull vacuum twice to immediately impregnate the onion rings with the liquid. 
Finishing & presentation
  • Remove the tartare from the refrigerator in time and scoop onto the plates. Create a small well in the centre.
  • Place a deep-fried egg in the well and finish off with the classic garnishes of onion rings, thick fries, and gherkin flowers.

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