Beef tartare tostadas, cured egg yolk, habanero

4
20 minutes

Ingredients

Beef and habanero tartare

  • 200g of beef fillet, trimmed of sinew and fat and cut into 5mm cubes
  • 1 tbsp of soy sauce
  • 1 tbsp of fish sauce
  • 1 tbsp of lime juice
  • 1/2 fresh habanero chilli, deseeded and finely chopped
  • 1 tsp extra virgin olive oil
  • 1/2 tsp black sesame seeds
  • 1/2 tsp sesame seeds
  • 1 bunch of coriander, leaves picked
  • 4 corn tortillas, deep-fried until crisp (or use pre-made tostadas)

Cured egg yolks

  • 4 eggs
  • 200g of soy sauce
  • 50g of sake
  • 50g of sugar

Method

1
To begin, cure the egg yolks. Whisk together the soy sauce, sake and sugar and add to a bowl. Separate the yolks from the whites and add to the marinade, ensuring they are completely covered
  • 50g of sake
  • 200g of soy sauce
  • 50g of sugar
  • 4 eggs
2
Place in the fridge for 8 hours before serving to cure (the level of curing will depend on how long you leave the yolks – a longer cure will result in more solid yolks)
3
To make the tartare, mix together all of the ingredients (except the tortillas) in a bowl and check the seasoning
  • 1 bunch of coriander, leaves picked
  • 200g of beef fillet, trimmed of sinew and fat and cut into 5mm cubes
  • 1 tbsp of soy sauce
  • 1 tbsp of fish sauce
  • 1 tbsp of lime juice
  • 1/2 fresh habanero chilli, deseeded and fienly chopped
  • 1 tsp extra virgin olive oil
  • 1/2 tsp black sesame seeds
  • 1/2 tsp sesame seeds
4
To serve, spoon the tartare onto tostadas, leaving a little well in the centre for the egg yolks. Carefully spoon the yolks into the centre of each tostada and serve
  • 4 corn tortillas, deep-fried until crisp