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Tartare with cured egg yolk
30 m active | 12 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 313
  • Fat about 19g
  • Carbohydrates about 3g
  • Protein about 32g
This is needed
This is needed for 4 people
Curd egg yolks
  • 4 fresh egg yolks
  • 150 g sugar
  • 150 g sea salt
  • 500 g beef tenderloin, diced
  • 1 bunch radishes incl. green parts, radish diced, greens set aside
  • 2 tbsp basil, finely chopped
  • 1 spring onion incl. green part, finely chopped
  • 2 tbsp hazelnuts, coarsely chopped, toasted
  • 1 lime, use grated zest and juice
  • 1 tbsp honey mustard
  • 1 tbsp sour single cream
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • 1 pinch salt
  • For an approx. 1-litre dish with a lid
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And that's how it's done
And that's how it's done
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.
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.