Description
A delightful dish featuring raw beef tartare topped with a cured egg yolk and crispy parmesan.
Ingredients
Scale
- 8 ounces beef tenderloin, finely chopped
- 2 egg yolks, cured
- 1/4 cup parmesan cheese, grated
- 1 tablespoon capers, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- To prepare the parmesan crisps, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place small mounds of grated parmesan cheese on it. Bake for 5-7 minutes or until golden and crispy.
- In a bowl, combine the chopped beef, capers, mustard, olive oil, salt, and pepper.
- Plate the beef tartare mixture and create a small well in the center for the cured egg yolk.
- Top with the cured egg yolk and serve with parmesan crisps on the side.
Notes
- Ensure the beef is from a trusted source to ensure safety when consuming raw.
- You can customize the seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 0g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 200mg