Truffle Beef Tartare
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Servings
2
We love to serve little bites of luxury. Here is a dish for the adventurous: beef tartare with no less than 3 Italian truffle delicacies, and toppings that create the perfect balance of flavors. We serve the tartare on a salt & pepper Linguette, which acts as a savory base with a nice crunch.
Ingredients
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250 grams beef (inner thigh or tenderloin/trimmed)
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Truffle oil
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2 tablespoons Black truffle cream
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6 small gherkins/ cornichons, halved
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Fresh black pepper
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Linguette with sea salt & pepper
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4 tablespoons Truffle mayonnaise
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Greens for garnish
Directions
Cut the meat into fine, thin strips, using a super sharp chef's knife. Then cut the strips into small cubes, and chop the meat continually until you’ve reached the desired consistency.
Combine the meat with a few drops of truffle oil, the black truffle cream and freshly ground pepper.
Use your fingers to shape the meat into 12 small meatballs.
Break the linguette crackers into smaller pieces and put a tartare ball on top of each one.
Stir the truffle mayonnaise until smooth and put it in a piping bag (you can also use a Ziplock bag). Cut a small hole in the bag and drop a dollop of truffle mayonnaise on top of each tartare ball.
Top each bite with ½ a cornichon and a leaf to garnish.
Recipe Note
The meat should not be salted, as the truffle cream and linguette biscuits contribute a fair amount of salt themselves. Allow your guests to top with additional sea salt as they wish.
Eat tartare meat relatively soon after purchase - preferably the same day. Remember to maintain extra good kitchen hygiene when working with raw meat.
*Consuming raw or undercooked meat, seafood, poultry, shellfish or eggs may increase risk of foodborne illness, especially if you have certain medical conditions.
