Spicy tartare and scrambled egg yolks
Steak tartare is updated with Moroccan spices like za'atar and saffron. Finish with a piece of frozen feta cheese and grated "snow." Remember to leave enough time for the yolks to be scrambled!
Ingredients · Servings 4
- 400 g beef tenderloin
- ½ small shallot
- ½ pitted Kalamata olives, diced into small cubes
- 1 tbsp diosmin
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1 teaspoon smoked paprika powder
- 1 tsp za'ataria
- ½ tsp saffron
- ¼ teaspoon black pepper from a mill
- 4 tablespoons herbs
- e.g. chopped parsley and mint
- 4 egg yolks
- 2 dl salt + 2 dl sugar
- 100 g feta
Method · 30 min
- Prepare the grated egg yolks well in advance. Separate the yolks from the whites. Mix the salt and sugar. Place about half of the salt-sugar mixture in a container with a lid. Place the yolks on the salt-sugar bed. Carefully spoon the remaining sugar-salt mixture over the yolks so that they are completely covered. Cover the container with a lid. Place in a cool place to marinate for at least 8 hours.
- Place the feta piece in the freezer. Freeze the feta for at least 1 hour.
- Remove the foil from the tenderloin. Wrap the meat in cling film and place it in the freezer for 15 minutes.
- Peel and cut the onion into small cubes. Dice the olives. Mix the onions and olives together. Season the mixture with mustard, lemon juice, salt and other spices. Fold in the chopped herbs.
- First, cut the tough meat into thin slices. Cut the slices into small cubes. Combine the meat with the onion-herb mixture. Form four tartare steaks on plates.
- Carefully remove the sugar-salt mixture from the surface of the yolks. Place the yolks on top of the tartar as is or grate them.
- Grate the frozen feta over the tartare until it “snows”.
