4.9 from 138 votes
Beef Tartare with Watermelon, Yuzu & Egg Yolk
Beef Tartare with Watermelon, Yuzu & Egg Yolk mixes finely chopped tenderloin with diced cucumber and sweet watermelon, brightened with yuzu juice and soy sauce. The dish is presented with a raw egg yolk nestled atop, accented by chives, togarashi, and Maldon sea salt. This tartare balances savory, citrusy, and sweet notes, offering tender texture and striking colors. It is best served immediately to enjoy the freshness of raw ingredients.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
French
Ingredients
- 12 ounces beef tenderloin
- 4 ounces English cucumber diced
- 4 ounces watermelon seedless, diced
- 1.5 ounces yuzu juice
- 1 ounce soy sauce
- 4 egg raw, yolk
- 1 ounce chive or scallion, minced
- 1 tablespoon togarashi
- 1 tablespoon sea salt Maldon
Instructions
- Combine all of the ingredients except for the egg yolk in a bowl and mix thoroughly.
- Divide the tartare among four plates in a pile, off center.
- Press your thumb into each mound of tartare and make a small dent.
- Place one egg yolk in each “hole.” Finish the dish with a sprinkle of Maldon Sea Salt and Togarashi.
- Serve immediately.
Cup of Yum