Beef tartare with trüffle
An exceptional appetizer Beef tartare is made from raw high quality meat ; meat for tartare should be low fat and sinew free, the tenderloin; topside or hind rump is suitable for example;
Ingredients
- 300 g beef fillet
1 tbsp capers - 1 piece pickles
- 1 piece SHELLOTS
- 1 egg yolk
- 1 teaspoon DIJON mustard. FEIN
- 1 TSP DIJON MUSTARD. GROB
- 2 tablespoons ketchup
- 2 STUCK anchovy fillet
- 1 tablespoon Worcester sauce
- 1 tablespoon olive oil
- Splash of Tabasco (or chili flakes)
- 1 LEMON ZEST
- SALT ; PEPPER ; NUTMEG

Preparation
wash the fillet of beef and pat dry thoroughly.
Carefully remove skin and tendons from beef fillet and cut into thin Slices.
FINISH WITH THE KNIFE by chopping.
Peel the SHALOTS and chop them very finely.
Pickles.SARDELLES and capers also finely chop.
IN A SCATTERING OF OLIVE OIL. MUSTARD. TABASCO. KETCHUP. Worcester SAUCE. STIR WELL.
MIX ALL INGREDIENTS WITH MEAT TOGETHER WELL
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 FRIED ON BREAD WITH PELLED KNOB BLOOD TOE.
If you like truffles, you can finely shave the truffle over the Beef Tatar with a truffle slicer at the end.
ARRANGE AS YOU LIKE.

Good appetite