Beef Tartare with Yuzu Kosho Mayo by Noto

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Beef Tartare with Yuzu Kosho Mayo

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Beef Tartare with Yuzu Kosho Mayo

Asian-inspired

Main

45 mins

Beef

Medium

Serves

This superb beef tartare recipe benefits from a mayo flavoured with yuzo kosho, a Japanese seasoning made from fermented yuzu peel, chilli and salt, adding a whole new zingy, powerful realm of flavour to this classical French dish.

Recipe courtesy of

Ingredients

Beef Tartare

500g hanger or rump steak
5g capers, chopped
5g cornichons, chopped
2g parsley, chopped
Pasteurised egg yolk, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
Maldon salt, to taste
Cracked black pepper, to taste
2 quail eggs, yolks only
Baby watercress
2 slices of toasted sourdough

Yuzu Kosho Mayo

50g pasteurised egg yolk
10g Dijon mustard
7g white wine vinegar
10g yuzu kosho
267g pomace oil
Salt

Method

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Method

Clean the beef, removing any excess fat and sinew. Sear all sides of the beef in an extremely hot pan, then allow to cool on a resting rack. Remove the seared edges of the beef with a knife. Slice into 3mm strips and set aside.
To make the mayonnaise, beat the egg yolk and mustard in a small blender on a low speed for 2 minutes. Slowly add the pomace oil while blending, slowly increasing speed as the mixture becomes thick. Add the vinegar, yuzu kosho and salt to taste and set aside.
Add the beef, capers, cornichons and parsley to a bowl, mix well, and season with some pasteurised egg yolk, Tabasco, Worcestershire sauce, salt, and pepper, according to taste. Divide the tartare between bowls and add a quail egg yolk to each bowl, as well as neat blobs of the mayonnaise, and some baby watercress. Serve with toasted sourdough.

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