Raw Beef Tartare with Raw Egg Yolk
A rich and spiced Ethiopian-inspired raw beef tartare, topped with a glossy raw egg yolk. The beef is finely minced and mixed with warm spiced butter, then served with fresh herbs for a bold, savory dish.
- Total time
- 45 min
- Servings
- 4
- Calories
- 350
- Protein
- 25g
Ingredients
- 1 pound beef tenderloin
- 4 tablespoons unsalted butter
- 2 teaspoons berbere spice
- 4 large egg yolks
- ¼ cup fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Place the 1 pound beef tenderloin in the freezer for 30 minutes until firm but not frozen solid.
- 2
Melt the 4 tablespoons unsalted butter in a small skillet over medium heat. Stir in the 2 teaspoons berbere spice and cook until fragrant, about 1 minute. Remove from heat and let cool slightly.
- 3
Using a sharp knife, finely chop the chilled beef into small pieces. Transfer to a bowl.
- 4
Pour the spiced butter over the beef, add the 0.5 teaspoon salt and 0.25 teaspoon black pepper, and mix gently until well combined.
- 5
Divide the beef mixture among 4 plates, shaping each into a neat mound.
- 6
Make a small well in the center of each mound and carefully place 1 egg yolk in each well.
- 7
Garnish with the 0.25 cup fresh parsley leaves and serve immediately.
- 8
For best flavor, let the beef sit at room temperature for 10 minutes before serving, but do not leave out longer.
Tools you’ll need
- sharp knife
- cutting board
- small skillet
- mixing bowl
- spoon
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