Tartare with cured egg yolk

Total time: 12hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 313 Kcal, 32g Protein, 3g Carbohydrates, 19g Fat


  • Curd egg yolks
  • 150 g sea salt
  • 4 fresh egg yolks
  • 150 g sugar
  • Tartare
  • 500 g beef tenderloin, diced
  • 1 bunch radishes incl. green parts, radish diced, greens set aside
  • 2 tbsp hazelnuts, coarsely chopped, toasted
  • 1 spring onions incl. green parts, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp sour single cream
  • 2 tbsp basil, finely chopped
  • 1 lime, use grated zest and juice
  • 1 tbsp honey mustard
  • 1 pinch salt
  • a little pepper
  • Utensils
  • For an approx. 1-litre dish with a lid

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  • Curd egg yolks

    Mix the salt and sugar, put ⅔ of it in the dish, make 4 wells using the back of a spoon. Carefully place the egg yolks in the wells, gently cover with the remaining salt and sugar mixture. Seal the dish well, then chill for approx. 12 hrs. Remove and rinse.
  • Tartare

    Combine the meat, radishes and radish greens and all other ingredients up to and including 1 tbsp oil and lime juice, season. Serve the tartare on 4 plates, place an egg yolk in the middle of each. Mix the remaining oil and lime juice, season with salt, drizzle on top.
  • Tip:

    If you chill the egg yolk in the salt and sugar mixture for up to approx. 1 day, the egg yolks will be even firmer.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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