Tartare with crispy egg yolk and Grana Padano fondue
Procedure
Ingredients · Servings 1
- 300 g Beef fillet
- Egg yolks
- 200 g breadcrumbs
- 100 ml Panna
- 80 g Grana Padano
- Chives
- Mustard
Method · 1 h
- Let the egg yolks rest in the freezer for a few hours, completely covered with breadcrumbs. Meanwhile, bring the cream to a boil, remove from...
- Let the egg yolks rest in the freezer for a few hours, completely covered with breadcrumbs. Meanwhile, bring the cream to a boil, remove from...
- Let the egg yolks rest in the freezer for a few hours, completely covered with breadcrumbs. Meanwhile, bring the cream to a boil, remove from...
- Let the egg yolks rest in the freezer for a few hours, completely covered with breadcrumbs. Meanwhile, bring the cream to a boil, remove from...
- Let the egg yolks rest in the freezer for a few hours, completely covered with breadcrumbs. Meanwhile, bring the cream to a boil, remove from...
Leave the egg yolks to rest in the freezer for a few hours, completely covered with breadcrumbs.
Meanwhile, bring the cream to the boil, remove from the heat, add the Grana Padano, stirring quickly to obtain a smooth fondue.
Beat the meat with a knife and season it to taste.
Finally, fry the egg yolk in plenty of hot oil for a few seconds.
Plate by arranging the tartare on top using a pastry cutter, the egg on top, and finally the Grana Padano fondue.
