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WINE CHOICE: Casas del Bosque Cabernet Sauvignon
Casablanca, Chile
Beef Tartare with Cured Egg Yolk
It’s all about the quality of the raw ingredients, this is delicious!
Bramble and plum fruit character – this Cabernet pairs wonderfully with this meaty indulgence.
Recipe
- INGREDIENTS
- 200g filet steak – the best you can get
- 1 tsp light soy sauce
- 1 tsp fish sauce
- 1 tbsp lime juice
- 1 fresh cilli – deseeded and finely chopped
- 1 tbsp balsamic vinegar
- 1 tsp olive oil
- 1 tsp sesame seeds (toasted)
- 1 tbsp fresh corriander leaves
- INGREDIENTS – Cured Egg Yolks
- 4 egg yolks – fresh organic eggs if possible
- 100ml soy sauce
- 50ml rice wine
- 30g caster sugar
- 30ml good brandy
The morning of the event – get curing!
- Whisk all the curing ingredients in a small bowl.
- Separate the egg yolks and place carefully in the marinade, ensure they are well covered.
- Leave for 8 hours in the fridge – carefully turn them over after a few hours.
For the Tartare
- Trim any sinew or fat from the beef and cut into cubes of about 5mm
- Combine all of the ingredients together apart from the coriander and leave for a few minutes. Taste and season if necessary.
- Take a small bowl or ramekin and spoon in the tartare, sprinkle over some coriander and top with an egg yolk.
That’s it – now pour a glass, break that yolk and enjoy!
Lockdown LIVE wine tasting and canapé pairing
Tune in and enjoy a Hannibal Brown wine and food pairing – canapé recipes and wine pairing available in advance.