Beef tartare with raw egg yolk
Raw beef chopped fine, mounded, topped with a pasture-raised raw egg yolk. The dish that proves carnivore can be elegant. Sourcing quality is everything.
- Variant
- animal based
- Prep
- 10 min
- Serves
- 2
Ingredients
- 01300 g beef tenderloin or top sirloin, very fresh (frozen overnight then thawed if buying from supermarket — safer for parasites)
- 022 fresh pasture-raised egg yolks (separated, kept in their half-shells)
- 03Flaky sea salt
- 04Optional: 1 tsp raw honey for drizzling
Method
Sourcing matters. Buy the beef from a butcher you trust and ask for it to be cut fresh that day. Tenderloin or top sirloin are the right cuts. Other cuts may have parasites — freezing for 7 days at -18C before thawing is the food-safety standard if uncertain.
Trim the beef of any silver skin or visible fat. With a very sharp knife, cut into thin slices. Then cut the slices into thin strips. Then cross-cut into small dice, about 3 mm cubes. The hand-cut texture is the whole point — a food processor would make it pasty.
Salt the chopped beef lightly. Mix gently with a fork.
Divide the beef into two mounds on chilled plates, about the size of a small fist each. Press lightly with the back of a spoon to form a slight well in the centre.
Place an egg yolk gently in each well. The yolk should sit cleanly in the depression.
Finish with a heavy pinch of flaky sea salt over the top. Drizzle the optional honey around the edge of the plate (not on the meat itself — the contrast is by-bite, not blended).
Eat by mixing the yolk through the beef with a fork at the table, then a small portion at a time. The egg coats the meat and provides the richness.