Korean Beef Tartare Yukhoe
Temperature: 54°C (129.2°F). Sous vide time: 1 Hour 30 Minutes. Serves: 3 People. Difficulty: Medium.
🍳 Cook: 1 min
Ingredients
| 1 8oz | Filet Mignon | |
| 1/2 | Asian Pear - Cut into 2 Inch Long Matchsticks | |
| 3 | Quail Eggs | |
| 1 TBSP | 15 ml | Grapeseed Oil (Or Other Neutral Oil Like Canola) |
| 1 TBSP | 15 ml | Sesame Oil |
| 1 TBSP | 15 ml | Pine Nuts - Crushed |
| — | Finishing Salt | |
| 1/2 tsp | 2.5 ml | minced garlic |
Instructions
- Set Nomiku to water bath to 54°C (129.2°F).
- In a freezer-safe zip bag, seal filet mignon with neutral oil like grapeseed. Seal using the water displacement method and sous vide for 1.5 hours. After 1.5 hours, remove steak from water bath place in an ice bath to cool, then into a freezer for about 30 minutes to make slicing easier.
- In the meantime, prep Asian pear by cutting into thin matchsticks about 3" in length (pear should be kept in sugar water). Prep steak by slicing into thin strips about 3" in length, using paper towels to remove excess juice. In a mixing bowl, toss the steak with sesame oil, garlic, and salt and pepper to taste. Serve the steak on top of the matchsticked pears, top with a quail egg, and a pinch of crushed pine nuts.