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Beef tartare, liquid egg yolk in Schüttelbrot and artichokes

An extraordinary and very delicate dish. The egg yolk in the Schüttelbrot coating combines this delicious dish with the traditional taste of Schüttelbrot. Bon appetit!

  • Preparation time: 60 min
  • Servings: 4

Ingredients

Tartar

  • 400g beef fillet
  • olive oil
  • Salt
  • ground pepper
  • 1 lemon
  • 4 eggs
  • 1 artichoke
  • 100g Schüttelbrot crumbs, finely grated

Other ingredients

  • Seed oil for frying
  • Panure of Schüttelbrot crumbs and herbs

Recommendation

As a drink to accompany this dish we recommend a light beer.

Preparation

Per l'impasto delle lasagne

  • Finely hand-cut the beef tenderloin
  • Place the beef in a bowl and season with the other ingredients: olive oil, salt, and pepper.
  • Place the beef in a bowl and season with the other ingredients: olive oil, salt, and pepper.
  • Mix everything together
  • Clean the artichoke, peel it, and then slice it thinly.
  • If you like, you can marinate the artichoke with a bit of lemon juice, salt, pepper, and olive oil, letting it rest.
  • Heat the vegetable oil in a pot to approximately 170–180°C (340–355°F).
  • Place the crumbled Schüttelbrot in a bowl.
  • Separate the egg yolk from the white and, using a spoon, coat the yolk with the crumbled Schüttelbrot, being careful not to break it.
  • Gently remove the breaded egg yolk and briefly dip it into the hot vegetable oil two or three times.

Tips for plating

  • Sprinkle the plate with Schüttelbrot breadcrumbs and South Tyrolean herbs.
  • Place the tartare on the plate using a ring mold.
  • Place the breaded egg yolk and the marinated artichoke on top of the tartare.
  • If desired, garnish with herbs.