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Beef tartar with poached egg yolk / Miso Espuma

Beef tartar with poached egg yolk / Miso Espuma
  • 80 ml heavy cream
  • 1 g sugar
  • 1 g salt
  • 1 × zucchini
  • 10 ml soy sauce
  • 80 g egg yolks
  • 4 × egg yolks
  • 200 g beef tenderloin
  • 30 ml toasted sesame oil
  • 10 g Sambal Olek
  • 180 g melted butter
  • 60 g miso paste

Ingredients

  • 80 ml heavy cream
  • 1 g sugar
  • 1 g salt
  • 1 × zucchini
  • 10 ml soy sauce
  • 80 g egg yolks
  • 4 × egg yolks
  • 200 g beef tenderloin
  • 30 ml toasted sesame oil
  • 10 g Sambal Olek
  • 180 g melted butter
  • 60 g miso paste
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Preparation

Beef tartar

Chop the 200 g beef tenderloin into tartar. Mix with 10 ml toasted sesame oil, soy sauce, Sambal Oelek, sugar and salt, and chill.

Miso Espuma

Beat 80 g egg yolk over a water bath until frothy. Slowly fold in the cream, melted butter and 20 ml toasted sesame oil, then stir in the miso paste. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Leave to sit for 20 minutes.

Fried zucchini slices

Wash the zucchini and cut into 7mm thick slices (2 slices per person). Fry in sesame oil on both sides and deglaze with soy sauce.

Poached egg yolk

Per person, cover one egg yolk halfway with sesame oil in a small bowl. Cook the egg yolk for 3 minutes at 80 °C or fill with boiling water and allow to steep for 3 minutes.

Decoration

Peanut caramel, shiso cress

Recipe from star chef Sarah Henke, Germany

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