Eye muscle tartare with yolk
4 servings
30 minutes
Tartar made from eye muscle with egg yolk is an exquisite dish of European cuisine that attracts gourmets with its texture and rich flavor. The origins of tartar trace back to French gastronomy, where raw meat is combined with spicy sauces and seasonings. In this recipe, the eye muscle plays a key role—tender meat with a firm structure, harmoniously complemented by the freshness of cornichons, the aroma of parsley, and the spiciness of Worcestershire and Tabasco sauces. The yolk crowning the tartar adds a creamy velvetiness to the dish and unifies the flavor accents into a whole. It is an ideal choice for connoisseurs of haute cuisine who prefer the pure taste of natural ingredients that unfolds without thermal processing.
1
Prepare tartar sauce: mix vegetable oil, ketchup, Tabasco, and Worcestershire sauce in a bowl.
- Vegetable oil: 50 ml
- Ketchup: 50 g
- TABASCO®: to taste
- Worcestershire sauce: 6 ml
2
Meat can be slightly frozen before cutting, making it easier to slice. It should be cut into small cubes about 5 mm on each side.
3
Chop the gherkins and red onion into small cubes. Also finely chop the parsley. Mix everything, add the sauce, and let it marinate for 2-3 minutes at room temperature. Then season with salt and pepper to taste.
- Gherkins: 10 g
- Red onion: 10 g
- Parsley: 1 sprig
- Vegetable oil: 50 ml
- Ketchup: 50 g
- TABASCO®: to taste
- Worcestershire sauce: 6 ml
- Ground black pepper: to taste
- Salt: to taste
4
Place the tartare on a plate. Make a small indentation and top it with the yolk. Season the yolk with black pepper and salt.
- Egg yolk: 4 pieces
- Ground black pepper: to taste
- Salt: to taste