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Italian Beef Tartare (with Egg Yolk)
A beef tartare inspired by Venetian tradition, seasoned with Parmesan, Modena balsamic vinegar, capers, sun-dried tomatoes and a touch of fresh basil. The mystery ingredient, revealed at the end, is the egg yolk which adds color and creaminess. Served in an elegant ring, it is a refined starter perfect for summer.
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Cost Breakdown
Critical Success Points
- • Dice the beef into uniform 4‑5 mm cubes
- • Mix gently to avoid over‑working the meat
- • Add the egg yolk at the end if using
Safety Warnings
- • Handle raw meat with perfectly clean hands and utensils
- • Keep the tartare chilled (≤ 4°C) until serving
- • If using the egg yolk, ensure it is very fresh to limit salmonella risk
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