STEAK TARTARE | Recipes | Judy Joo

Ingredients

• 1 small Asian pear or other firm but ripe pear, peeled, cored and julienned
• 3 tbsp fresh lemon juice
• 280 g (10 oz) fillet steak (preferably prime), trimmed and diced
• 2 tbsp thinly sliced spring onions (sliced on an angle)
• 1 tbsp toasted sesame oil
• 1 tbsp fi nely chopped shallots
• 1 tbsp pine nuts, toasted
• 1 tsp fi nely grated lemon zest
• Sea salt and freshly ground black pepper
• 4 quail egg yolks (optional)
• Spring onions, thinly sliced on an angle
• Handful of pine nuts, toasted
• Dried chilli threads (silgochu)
• Lotus Root Chips (optional)