Tartare with cured egg yolk

Tartare with cured egg yolk

Total: 12 hr 30 Min. | Active: 30 Min.
gluten-free, Low Carb
Nutritional value / people: 313 kcal
, Fat: 19 g
, Carbohydrate: 3 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Curd egg yolks

150 g sea salt
150 g sugar
4 fresh egg yolks


500 g beef tenderloin, diced
1 bunch radish incl. green parts, radish diced, greens set aside
1 spring onion incl. green part, finely chopped
2 tbsp hazelnuts, coarsely chopped, toasted
2 tbsp basil, finely chopped
1 tbsp sour single cream
1 tbsp honey mustard
2 tbsp olive oil
1 lime, use grated zest and juice
½ tsp salt
a little pepper
1 pinch salt
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For an approx. 1-litre dish with a lid

How it's done

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Curd egg yolks

Mix the salt and sugar, put ⅔ of it in the dish, make 4 wells using the back of a spoon. Carefully place the egg yolks in the wells, gently cover with the remaining salt and sugar mixture. Seal the dish well, then chill for approx. 12 hrs. Remove and rinse.


Combine the meat, radishes and radish greens and all other ingredients up to and including 1 tbsp oil and lime juice, season. Serve the tartare on 4 plates, place an egg yolk in the middle of each. Mix the remaining oil and lime juice, season with salt, drizzle on top.

Good to know
Tip: If you chill the egg yolk in the salt and sugar mixture for up to approx. 1 day, the egg yolks will be even firmer.

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