Filet Mignon Tartare with Parma Ham

Name: Filet Mignon Tartare with Parma Ham
Yield: 4
Ingredients: 2 1/2 tablespoons of mild soy sauce; 2 tablespoons of lemon juice; 1 tablespoon of mirin sweet sake; 1 tablespoon of sake; 300g of filet mignon; 200g of Parma ham; 11 shiso leaves; 4 quail egg yolks; 2 bunches of green shallots; 1 sheet of dried seaweed (nori); 1 packet of katsuobushi

1
2 1/2 tablespoons of mild soy sauce
2
2 tablespoons of lemon juice
3
1 tablespoon of mirin sweet sake
4
1 tablespoon of sake
5
300g of filet mignon
6
200g of Parma ham
7
11 shiso leaves
8
4 quail egg yolks
9
2 bunches of green shallots
10
1 sheet of dried seaweed (nori)
11
1 packet of katsuobushi

Ingredients

1
2 1/2 tablespoons of mild soy sauce
2
2 tablespoons of lemon juice
3
1 tablespoon of mirin sweet sake
4
1 tablespoon of sake
5
300g of filet mignon
6
200g of Parma ham
7
11 shiso leaves
8
4 quail egg yolks
9
2 bunches of green shallots
10
1 sheet of dried seaweed (nori)
11
1 packet of katsuobushi

Directions

1
1
2
Cut the Parma ham and filet mignon into small pieces
3
Place them on the suribati, add the sake and mix well. Reserve
4
2
5
Finely chop the green shallots, shiso leaves, and dried seaweed (nori)
6
Add the katsuobushi and mix well
7
3
8
To make the ponzu sauce, mix together the soy sauce, mirin sweet sake, and lemon juice
9
4
10
Place the aro in the center of the plate, fill it with the meat, and remove
11
Distribute a little of the shiso and nori mixture on top and add an egg yolk
12
Drizzle some ponzu sauce around the plate and over the tartare
13
Serve immediately.