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CHEF PETER BOLYKI – CORINTHIA HOTEL Steak tartare, conserved capia pepper, egg yolk sous vide, German rye bread chips

There’s Nothing Better Than a Delicious Steak Tartare.


  • 80 g beef tenderloin
  • 30 g capia pepper
  • 20 g German rye bread
  • 10 g caper
  • 10 g shallot
  • 10 g fresh horseradish
  • 10 g Worcester sauce
  • 10 g garlic
  • 10 g hot Dijon mustard
  • 10 g sea salt
  • 10 g black, ground pepper
  • 10 g celery
  • 10 g olive oil
  • 10 ml milk
  • 1 egg yolk



  1. Clean the beef tenderloin then hand-chop it into small cubes.
  2. Mix it with the finely cut shallot, celery, fresh, grated horseradish, Worcester sauce, small amount of finely chopped garlic, Dijon mustard, sea salt and freshly ground black pepper.
  3. Burn capia pepper and peal it then thermomix it with a couple of drops of olive oil, salt and pepper until it is creamy. Sous vide the egg yolk in a vacuum pouch at 63 °C for 45 minutes then cool it immediately.
  4. Mix the German rye bread with the milk, spread it thinly on a baking paper and dry.
  5. Make balls of the tartare, ornate them with capia and egg yolk drops and serve with rye bread chips.

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