STEAK TARTARE
YUKHWE
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Cooking tools:
- Microplane
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Colander
- Mixing bowl
- Measuring spoon
- Spoon
- Skillet
- Stove
- Plate
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
- 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)
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