To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.

Carpaccio is a crudo prepared through extremely thin slicing. Carpaccio dishes don't have to be beef ... fatty additions like Dijonnaise are common, either as mix-ins for the tartare itself or spread ...

Coarsely crush the pine nuts. Slice the spring onions lengthwise into thin strips, then cut into 4cm (1½in) pieces. Season the beef with the soy sauce, 10ml (2tsp) sesame oil, the sugar and ...

Beef filet 120 g freschissimo Extra ... and emulsify everything with a teaspoon (17). Assemble the tartare on bruschetta: ...

With barbecue, haute Southern cooking, innovative Chinese cuisine and even a revelatory fried fish shop, the food scene in ...

For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season ...

Add salt and mix together. 3. Cut the green onions into thin slices. Add to one-third of the tuna. Mix together. 4. For the tartare sauce, rub the okra with salt to remove the fuzz and boil for 3 ...

In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These ...

But when Ember Steak opened at the Meritage Resort and ... but the crunch of the thin bread was the better pairing. The sashimi trio was innovative: ahi tuna with smoke plum, kombu-cured ocean ...

regional ingredients in creations like beef tartare with truffle, ponzu, caviar and sourdough bread, and seabass with Jerusalem artichoke and lamb’s lettuce. The classics (schnitzel and the like ...