for 4 people

Curd egg yolks

150 g	sea salt
150 g	sugar
4	fresh egg yolks

Tartare

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

How it's done

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.

Tartare

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.

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