Steak Tartare with Miso Mayo & Mushrooms

Add 4 egg yolks to a tall jug

Add 1 tbsp of miso and 2 tbsp of white wine vinegar

Add 3 tbsp of soy sauce. Mix with a hand blender until homogeneous

Add 2/3 cup of sunflower oil in a thin stream while beating until emulsified. The Miso Mayo is ready

Cut ½ cm thick slices out of 200 g of hanger steak

Transfer the slices to a tray greased with extra virgin olive oil and place it in the freezer for 10-15m to firm

Thinly slice the green part from ½ bunch of scallion. Transfer it to a bowl with iced water. Keep the white part

Thinly slice the white part from the scallion and reserve

Thinly slice 2 white button mushrooms

Remove the sliced meat from the freezer and small dice it

Season the diced meat with extra virgin olive oil to taste

Add ground black pepper and salt to taste

Add the white part of the scallion to taste and mix it

Divide the meat into 2 plates and add the green the part of the scallion on top

Add the Miso Mayo and white button mushroom slices to taste. The steak tartare with miso mayo & mushrooms is ready

Enjoy!