Beef Onglet Tartare with Soy Cured Egg Yolk and Thousand Layer Potato

A dish that reminds me of a visit to Lyon where I had the best beef tartare. Made tableside, it was a taste sensation so whenver I have it, I ensure I try replicate that dish. You can use fillet of beef, but the onglet is such an underrated cut and also one of the cheaper ones.

Ingredients

Method

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For

2

M

I

For the beef

250

g

Beef, finely chopped

1

tbsp

Shallot, finely minced

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Notes

If you dont want the potato, subsitute for a good toasted baguette or even have on its own.

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