Steak Tartare with Confit Egg Yolk
Rich, umami and incredibly indulgent.
PHATS USED: BEEF TALLOW
SERVES: 2
PREP TIME: 20 mins
COOK TIME: 30 mins
INGREDIENTS
FOR THE CONFIT EGG YOLKS
2–4 egg yolks
Organic British Grass-Fed beef tallow
FOR THE TARTARE
250g beef fillet
1 shallot
1 tbsp capers
1 tbsp cornichons
1 tsp Dijon mustard
Worcestershire sauce
1 egg yolk
1–2 tsp Organic British Grass-Fed beef tallow (from confit)
Salt
Black pepper
Lemon juice
1 shallot
1 tbsp capers
1 tbsp cornichons
1 tsp Dijon mustard
Worcestershire sauce
1 egg yolk
1–2 tsp Organic British Grass-Fed beef tallow (from confit)
Salt
Black pepper
Lemon juice
TO FINISH
Fresh chives
Sea salt
Sea salt
METHOD
1) Melt and stabilise the tallow
Gently melt the beef tallow and bring it to 60–65°C. You can do this in the oven set to 65°C for better control. Make sure the tallow has fully reached temperature before adding the yolks. It should be warm, not hot, with no bubbling.
2)Prepare the yolks
Separate the egg yolks carefully, keeping them intact. Once the tallow is at 65°C, transfer the yolks gently into it, ensuring they are fully submerged.
3) Confit the yolks
Cook the yolks at 60–65°C for 25–30 minutes until the outside is just set and the centre is thick and jammy. Remove carefully, drain, and hold at room temperature.
4) Prepare the tartare
Finely dice the beef fillet by hand for a clean texture. Finely chop the shallot, capers, and cornichons, then add to the beef. Mix through the Dijon mustard, a few drops of Worcestershire sauce, and the egg yolk. Season with salt, pepper, and a squeeze of lemon juice.
5) Finish the tartare
Just before serving, add 1–2 teaspoons of the warm beef tallow from the confit and mix gently to enrich and bring everything together.
6) Plate & serve
Press the tartare into a mould for a clean shape, then carefully remove. Place a confit egg yolk on top and finish with sea salt and finely chopped chives. Serve immediately.
Chef’s Tip
Temperature control is everything here. If the tallow is too hot, the yolks will cook too quickly and lose that jammy centre. Keep it steady at 65°C for a perfect result every time.
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