Steak tartare with fresh mint, yuzu and soy
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 recipe with oriental touches -steak tartare with fresh mint, yuzu and soy. I encourage you to try!
280 gr. beef tenderloin
4 egg yolks
4 fresh mint leaves
4 tablespoons of soy sauce
1 yuzu or lime
virgin olive oil
1/2 loaf of bread cut into 4 thin sheets
For the steak: Chop the meat with the help of a knife. Reserve cold. Prepare a vinaigrette with the chopped mint, soy sauce, lime or yuzu juice and finally the olive oil.
For the crusty bread: We will freeze the bread. With the help of a mandolin (slicer) or a knife we will cut the slices of bread into thin slices lengthwise, we will put them on a baking paper slightly twisted. We will toast it in the oven.
Assembling the dish: Mix the minced meat with the vinaigrette in a bowl, season with salt if necessary, arrange the meat in a stainless steel circle 6cm in diameter and unmold on a plate. Put the raw egg yolk on top and around the crusty bread.