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Cured Eggs

  • Fish sauce 90.0 ml
  • Honey 60.0 ml
  • Tabasco 30.0 ml
  • Garlic cloves, crushed 20.0 ml
  • Worcestershire sauce 60.0 ml
  • Knorr Professional Hamburger Relish Sauce - 2 L 60.0 ml
  • Whole grain mustard 20.0 ml
  • Egg yolks 10.0 pc

Beef Tartare

  • Beef Fillet 1.2 kg
  • Knorr Professional Hamburger Relish Sauce - 2 L 90.0 ml
  • Tabasco 10.0 ml
  • Worcestershire sauce 30.0 ml

Finish the Dish

This dish delivers an exciting tender steak with a traditional tartare sauce marvellously enhanced by the authentic flavour and texture of Hellmann’s Original Mayonnaise.



  1. Cured Eggs

    1. Mix the ingredients for the marinade (keep some aside) and pour into a wide, shallow tray (this stops the yolks from touching each other and opening). 
    2. Gently place the yolks in the marinade. 
    3. Cover and marinate in the refrigerator for 12-14 hours.  
  2. Beef Tartare

    1. Chill beef in freezer 15 min, cut into 5mm pieces. Combine with the remaining ingredients.
  3. Finish the Dish

    1. Brush the halved baby pickled onions with oil and place cut side down in a skillet. Cooked until scorched. 
    2. Flash-fry the asparagus with Robertsons Veggie Seasoning and then cut diagonally into little pieces. 
    3. Use a round cutter to form the steak tartare stack. Place an egg yolk in the centre. Garnish with the sauteed baby pickled onions, asparagus, radishes, dill sprigs, mini gherkins, capers and micro herbs. 
    4. Finish with dots of Hellmann’s Original Mayonnaise and drizzle with the egg marinade.  
  4. Chef’s Tip:

    This meal is perfect as a starter for a set menu. Use the egg whites to make a beautiful pavlova dessert.