Beef tartare with pickled egg yolk and pumpernickel crumbs

Ingredients for 4 servings:

• 400 g beef fillet(s)
• 6 radishes
• 2 shallots
• 2 tbsp pine nuts
• 2 tbsp capers
• 3 tbsp olive oil
• 2 tbsp raspberry vinegar or other fruity vinegar
• 2 slices of pumpernickel
• 1 garlic clove(s)
• 1 tbsp butter
• 1 tbsp grainy mustard
• 1 tsp lemon peel
• salt and pepper
• 4 tsp crème fraîche
• some chives
• 200 g salt
• 200 g sugar
• 4 egg yolks, size M, very fresh

Instructions

Working time approx. 1 hour; Rest time approx. 4 days 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 4 days 1 hour 23 minutes

4 days pickling time

Four days in advance, mix salt and sugar for the pickled egg yolks. Place half of the mixture in a bowl and make four indentations. Carefully drop the egg yolks into these indentations and cover everything with the remaining sugar and salt mixture. Cover and refrigerate for four days. On the day of preparation, remove the egg yolks from the mixture, brush off any excess mixture, and set aside. For the tartar, clean and finely dice the radishes. Do the same with the shallots. Roast the pine nuts in a dry pan until golden brown and let cool on a plate. Drain the capers. Heat 2 tablespoons of olive oil in a pan, sauté the shallots, radishes, and capers over medium heat for three minutes. Add the raspberry vinegar and simmer for two minutes. Transfer the mixture to a bowl and let cool. Cut the pumpernickel into 5 mm cubes. Crush the garlic. Heat 1 tablespoon of olive oil, butter, and garlic in a pan. Toast the bread over medium heat for 3-4 minutes until crispy, then drain on kitchen paper. Finely dice the beef fillet and mix it in a bowl with the shallot and radish mixture, pine nuts, mustard, and lemon zest. Season with salt and pepper. Let the tartar marinate for 15 minutes. Place a garnishing ring on each plate. Add the tartar, press down gently, and carefully remove the rings. Spread the pumpernickel on top, top with 1 teaspoon of crème fraîche, and garnish with finely chopped chives. Grate the pickled egg yolks over the top and sprinkle everything with a little freshly ground pepper.