Fine beef tartare with truffle - a classic dish made from high-quality beef fillet, refined with capers, anchovies and a spicy sauce, topped with fresh truffle.
Ingredients
300 g beef fillets
1 tbsp capers
1 piece pickles
1 piece shallots
1 piece egg yolk
2 tsp Dijon mustard
2 tbsp ketchup
2 pieces anchovy fillets
1 tbsp Worcestershire sauce
1 tbsp olive oil
Tabasco
1 piece lemon zest
salt
pepper
nutmeg
Preparation
Wash the beef fillet and pat dry thoroughly. Carefully remove skin and tendons from beef fillet and cut into thin slices.
Then finely chop with a knife.
Peel the shallots and chop them very finely. Pickles, anchovies and capers also finely chop.
In a bowl mix olive oil, mustard, Tabasco, ketchup, Worcestershire sauce and egg yolk well.
Mix all ingredients with meat together well. Season with salt, pepper, nutmeg and lemon zest.
Arrange the prepared beef tartare with a ring. Serve beef tartare with brown bread, brioche or baguette.
Toast bread on both sides in a frying pan until golden brown and rub with peeled garlic clove.
If you like truffles, you can finely shave the truffle over the beef tartare with a truffle slicer at the end.
