Ingredients
Units
Scale
- 6–7 oz filet mignon medallion (frozen)
- 1 clove Garlic (finely chopped)
- 1 slice Onion (finely chopped)
- 1 Tbsp Sesame oil
- 1/2 Tbsp soy sauce
- 1/2 Tbsp gochujang
- 1/2 Tbsp honey
- 1 egg yolk
- 1/4 Asian pear
- 6 pine nuts
- chives or parsley (garnish)
- baguette slices (thinly cut)
Instructions
- Defrost the filet mignon in the refrigerator overnight. If it is completely defrosted, return it to the freezer until almost frozen so that it is easier to cut. Chop the filet mignon into small pieces with a sharp knife.
- Marinade. Finely chop the garlic and onion. Mix with gochujang, soy sauce, sesame oil, and honey.
- Salad. Finely chop the asian pear. Or alternately, slice the asian pear into strips and serve on the side.
- Steak Tartare. Mix the ground meat with the marinade. Use a food ring or a round cookie cutter to mould the chopped Asian pear into a circle, then the steak on top of it. If using a cookie cutter you may need to stack them.
- Garnish. Wash the egg and use it to create an indentation in the middle of the steak. Crack open the egg, discard the egg white, and place the egg yolk in the indentation. Arrange the pine nuts in a circle around the egg. Garnish with chives or parsley. Carefully remove the ring.
- Baguette. Cut thin slices from a baguette and toast in a broiler until slightly hard.