Beef Tartare with Confit Egg Yolk and Asparagus Pecorino Salad by @federicofusca

45 min
Hard

2 servings

🥩

300 g

Beef

🫒

30 g

Olives

🫙

15 g

Capers

🥚

2 large eggs

Eggs

2 drop

Worcester Sauce

🐟

3

Anchovies

🧀

30 g

Pecorino

🧂

1.5 g

Salt

🌶️

0.5 g

Pepper

🫒

30 ml

Extra Virgin Olive Oil

🥬

200 g

Asparagus

🍋

1 lemon

Lemon

Preparation Steps

  1. Step 1/12

    Preheat the oven to 100°C / 212°F. Separate the eggs and reserve the egg whites for another use.

    eggs
    🥣mixing bowl

  2. Step 2/12

    Place the 2 egg yolks in a small oven-safe dish and cover them with about 1 tablespoon of extra virgin olive oil.

    eggs
    extra virgin olive oil
    🥣mixing bowl
    🥄spoon

  3. Step 3/12

    Bake the egg yolks at 100°C / 212°F for 40 to 50 minutes, until soft, glossy, and confit-like.

    eggs
    🥣mixing bowl

  4. Step 4/12

    Trim the woody asparagus ends and shave the 200 g asparagus into thin ribbons using a vegetable peeler.

    asparagus
    🔪chef's knife
    🪵cutting board
    🥕vegetable peeler

  5. Step 5/12

    Dress the asparagus ribbons with juice from half the lemon and 1 tablespoon of extra virgin olive oil.

    asparagus
    lemon
    extra virgin olive oil
    🥣mixing bowl
    🥄spoon

  6. Step 6/12

    Finely chop the 30 g green olives, 15 g capers, and 3 anchovy fillets together.

    green olives
    capers
    anchovy fillets
    🔪chef's knife
    🪵cutting board

  7. Step 7/12

    Finely hand-chop the 300 g beef with a sharp knife until it has a small, even tartare texture.

    beef
    🔪chef's knife
    🪵cutting board

  8. Step 8/12

    Combine the chopped beef with the olive, caper, and anchovy mixture in a bowl.

    beef
    green olives
    capers
    anchovy fillets
    🥣mixing bowl
    🥄spoon

  9. Step 9/12

    Season the tartare with 2 drops Worcestershire sauce, salt, black pepper, the remaining lemon juice, and 1 tablespoon extra virgin olive oil.

    Worcestershire sauce
    salt
    black pepper
    lemon
    extra virgin olive oil
    🥣mixing bowl
    🥄spoon

  10. Step 10/12

    Divide the seasoned tartare between 2 serving plates and shape each portion into a neat round.

    beef
    🍽️serving plate
    🥄spoon

  11. Step 11/12

    Top each tartare portion with 1 confit egg yolk and arrange the dressed asparagus salad alongside.

    eggs
    asparagus
    🍽️serving plate
    🥄spoon

  12. Step 12/12

    Shave the 30 g Pecorino cheese over the tartare and asparagus, then serve immediately.

    Pecorino cheese
    🧀fine grater
    🍽️serving plate

Composition

Ingredients

Types

Meat, Condiments, Eggs, Seasonings, Oils, Vegetables, Fruits

Ingredients

Beef, Olives, Capers, Eggs, Worcester sauce, Anchovies, Pecorino, Salt, Pepper, Extra virgin olive oil, Asparagus, Lemon

Allergens

Eggs

Dietetics

Dietary regimen

Low carbohydrate, Ketogenic, Gluten-free

Calories

420 kcal

Macro nutrients

protein: 34g, fat: 29g, carbohydrates: 8g, fiber: 3g, sugars: 3g

Nutritional Information

Minerals

iron: 5.2mg, calcium: 220mg, potassium: 650mg, sodium: 880mg, zinc: 6.1mg

Vitamins

vitamin A: 190µg, vitamin B12: 4.2µg, vitamin C: 24mg, vitamin D: 1.4µg, folate: 95µg

Preparation

Time Information

Cooking

45 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, fine grater, vegetable peeler, spoon, serving plate

Appliances

oven

Type

Type

Type Of Dish

Starter, Main Course

Occasions

Dinner, Date Night, Gourmet Meal, Spring

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Silky, Crisp, Creamy, Shaved

Flavors

Savory, Umami, Salty, Tangy, Rich, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave raw beef tartare at room temperature.,Serve immediately after seasoning.), fridge : 1440 min (Store at or below 4°C / 40°F.,Keep the raw beef mixture tightly covered.,Consume within 24 hours for food safety and best quality.), freezer : 0 min (Freezing prepared tartare is not recommended because it affects texture and food safety handling.)