As a result of our collaboration with Delicooks, we bring you this recipe from our beloved chef Stephane Poussardin, who delights us this time with a European dish with Eastern touches - steak tartare with fresh mint, yuzu and soy. I encourage you to try it!
Ingredients
280 gr. beef tenderloin
4 Egg yolks
4 Fresh mint leaves
4 c/s soy sauce
1 yuzu or lime
Extra virgin olive oil
1/2 Baguette sliced into 4 thin slices
Salt
Preparation
For the steak: Chop the meat using a knife. Keep chilled. Prepare a vinaigrette with the chopped mint, the soy sauce, the lime or yuzu juice and finally the olive oil.
For the crispy bread: Freeze the bread. Using a mandoline (slicer) or a knife, cut the slices of bread into thin sheets lengthwise, place them on parchment paper slightly twisted. Toast them in the oven.
Plating: Mix the chopped meat with the vinaigrette in a bowl, adjust salt if necessary, place the meat inside a 6cm diameter stainless-steel ring and unmold onto a plate. Put the raw egg yolk on top and arrange the crispy bread around it.
