Toast with beef tartare and poached egg yolk
Tillredning
Chill the beef in the freezer for approx. 30 minutes. Meanwhile, peel the onion. Cut a few rings from the centre and then finely chop the rest. Dab the anchovies dry and finely chop. Wash the capers, dab them dry and chop them. Wash the lemon in hot water, dry and finely zest 1 tsp of peel. Wash the chives and shake them dry. Halve several stems and put to one side. Cut the rest into fine rings.
Take the beef out of the freezer. Cut it into extremely thin slices and finely dice. Mix with the chopped onion, capers, anchovies, lemon zest, chives, mustard and oil, and then season the mixture to taste with salt, pepper and a couple of dashes of Worcestershire sauce.
Separate the eggs, slide each egg yolk into a small cup (the egg white can be used for something else). Slowly pour boiling hot, but no longer bubbling, water over the egg yolks until they are covered and then allow to stand for exactly 4 minutes.
In the meantime, heat the butter in two large frying pans until foamy. Fry two slices of bread in each pan over a medium heat until crisp on both sides.
Take out the bread, spread with the tartare and lay an onion ring on top. Carefully drain the egg yolks and place inside the onion rings. Season with salt and pepper. Garnish with the remaining onion rings, cornichons and chives.
Preparation time: 25 min.
Resting time: 30 min.
Serves 4
ingredients:
- 300 g beef fillet
- 1 small red onion
- 4 anchovy fillets in oil
- 2 tsp salted capers
- 1 organic lemon
- ½ bunch of chives
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- salt
- ground pepper
- Worcestershire sauce
- 4 eggs (size S)
- 40 g butter
- 4 slices of dark rye bread
- 12 small cornichons
