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Beef Tartare with Yuzu Kosho Mayo
Beef Tartare with Yuzu Kosho Mayo
Asian-inspired
Main
45 mins
Beef
Medium
Serves
2

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
  1. 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.
  2. 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.
  3. 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.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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