Beef Tartare Lime-Kosho

Combine the ingredients in a food processor and blend until smooth.

Transfer the paste to a jar and store in the refrigerator.

Ferment for at least 7 days before using.

Slice the sourdough with a bread slicer or knife.

Cut out circles with a 3 cm ring cutter.

Place on a tray lined with baking paper.

Brush with olive oil, season with salt and pepper, cover with a second layer of baking paper and a tray.

Bake at 170°C for about 9 minutes, until golden brown.

Use 12–13 pieces per portion.

Combine the egg yolk with lime-kosho and lime zest.

Slowly whisk in the oil (as for mayonnaise).

Season with lime juice and salt if needed.

Pass through a fine sieve.

Store in a squeezy bottle in the refrigerator.

Trim and dice the beef tenderloin.

Rinse and finely chop the chives and coriander.

Wash and finely dice the leeks (brunoise).

Rinse, deseed, and finely dice the red chilli.

Peel, deseed, and finely dice the cucumber.

Just before serving, combine the beef with herbs and leeks.

Add lime-kosho, soy sauce, olive oil, and season with salt, pepper, and red chilli to taste.

Serve on a flat plate garnished with the sourdough toast and lime-kosho mayonnaise.

Serve at room temperature.