Beef Tartare with Watermelon, Yuzu & Egg Yolk

The Beef Tartare with Watermelon, Yuzu & Egg Yolk recipe uses premium beef tenderloin, diced with cooling cucumber and sweet watermelon, creating a refreshing contrast. The mixture is dressed with yuzu juice and soy sauce, which add acidity and umami to round the flavors. The blend is gently combined with minced chives and seasoned with togarashi—a Japanese chili spice—giving it a mild heat and aromatic note. Maldon sea salt finishes the dish with a delicate crunch.

The dish is plated by forming piles of tartare, each with a thumbprint indentation that holds a raw egg yolk. This yolk enriches the tartare when mixed before eating, lending a silky texture. The raw beef combined with fresh fruit and bold citrus juices creates a balanced experience of soft, tender meat with sweet and tangy highlights.

Because the recipe relies on raw ingredients, it is intended to be served immediately for optimal flavor and safety. The bright watermelon and yuzu provide a light counterpoint to the beef, making this tartare a refined appetizer that pairs well with crisp drinks or as a starter for elegant meals.