A good steak tartare makes me happy. Nice and juicy, full of flavour, a bit of spice and garnished with an egg yolk and some crisps.

Yet I often find it too flat in taste or too coarse in structure. I don't really want to chew a steak tartare and I like to make it pop in terms of taste. Hence this recipe, it completely meets my needs!

You don't really make me happy with a raw egg yolk, but this pickled version on the other hand… Let's get started!

Steak tartaar met gepekelde eidooier — Pin
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Steak tartare with pickled egg yolk

4.3 from 11 votes

Course: appetizerDifficulty: Simple

Portions

persons

Waiting time

hour

minutes

Preparation time (indication)

minutes

Tools
- Blender
– Cooking ring

Ingredients

Parsley mayonnaise
350 ml parsley oil
1 egg
1 splash lemon juice
1 tsp mustard
pickled egg yolk
2 egg yolks
100 gr sugar
100 gr salt
Steak tartare
200 gr round steak
2 tsp finely chopped parsley
2 tsp finely chopped chives
1 tsp finely sliced shallot
2 tsp finely chopped capers
2 tsp finely chopped cornichons
2 tsp extra virgin olive oil
1 tsp Tabasco
2 tsp worcestershire sauce
2 tsp Ketchup
1 tsp Dijon mustard
Garnish
1 waxy potato
sunflower oil
2 crisps with black garlic
2 Amsterdam outings, halved

Preparation

pickled egg yolk
Mix the sugar with the salt.
Put half in a bowl, make a well in each egg yolk with the back of a spoon.
Separate the eggs and carefully place the egg yolks in the wells.
Add the rest of the sugar and salt to this so that the yolks are nicely covered. Let stand at room temperature for 1 hour and 15 minutes.
Rinse the egg yolks very carefully just before serving.
Steak tartare
Cut the steak into slices, then into strips and then into cubes. Go through it with your knife for a while so that you get a nice structure.
Mix all mentioned ingredients with the meat and season with salt and pepper.
Parsley mayonnaise
Place the parsley oil together with the egg, mustard and lemon juice in a measuring cup. Add a pinch of salt and pepper.
Put your immersion blender on the highest setting and mix to a firm mayonnaise; that may take 10-15 seconds.
Put the mayonnaise in a piping bag or squeeze bottle.
potato crisps
Cut the potato into small cubes.
Heat a layer of sunflower oil in a pan to 170°C and fry the potato cubes until golden brown.
Drain them on a paper towel and sprinkle with a little salt.
layout
Place a dot of mayonnaise to the right of the center of the plate. Press a flat container on this and pull it loose for the effect as you see in the photo. If you don't have such a container, you can also put a nice dot.
Place the cooking ring to the left of the center and scoop the tartare into it. Press it down a bit and make a well for the egg yolk with the back of a spoon.
Place the egg yolk in this and divide some crispy potato over the tartare. Place the cookie with black garlic on top.
Place half an Amsterdam onion above and below the tartare.
Enjoy your meal!