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Summer Truffle Beef Tartare
1
Convives
15
Préparation (min.)
-
Cuisson (min.)
Ingrédients
- 100 g of quality beef fillet (finely chopped)
- 1 tsp of mild mustard
- 1 tbsp of extra virgin olive oil with black truffle by Plantin
- ½ finely chopped shallot
- A few chopped capers
- Salt
- Freshly ground pepper
- 10 g of fresh summer truffle by Plantin
Freshness and Elegance Enhanced by Summer Truffle
The summer truffle beef tartare is a reimagined classic that combines simplicity and refinement. The delicacy of the raw beef fillet, chopped by hand to preserve its texture, pairs perfectly with the subtle and slightly nutty notes of the summer truffle.
The seasoning made from mild mustard, shallots, and truffle olive oil subtly enhances the meat without masking its natural flavor. Easy and quick to prepare, this tartare serves as a refined starter or a light dish, ideal for lovers of authentic cuisine and exceptional products.
The seasoning made from mild mustard, shallots, and truffle olive oil subtly enhances the meat without masking its natural flavor. Easy and quick to prepare, this tartare serves as a refined starter or a light dish, ideal for lovers of authentic cuisine and exceptional products.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Meat
Finely chop the beef fillet with a knife rather than a meat grinder to preserve the delicacy of the fibers and achieve a melt-in-the-mouth texture. The more uniform the pieces, the better the tartare will hold together and the more pleasant the chew will be.
Season
In a bowl, mix the mustard, truffle olive oil, chopped shallot, and capers to create a fragrant base. Then add the prepared meat and gently mix to distribute the flavors without crushing the texture of the beef.
Plate
Place a plating ring in the center of the plate and fill it with the mixture. Lightly press down with a spoon to achieve a neat and even shape, then carefully remove the ring.
Enhance with Truffle
At the last moment, grate or slice thin shavings of fresh summer truffle directly onto the tartare. This final touch adds a delicate aroma and an elegant presentation.
Astuce(s) du Chef Plantin
Add some Parmesan shavings and serve your tartare with a salad of young shoots for even more freshness. A glass of fresh and fruity Pinot Noir will perfectly highlight the delicacy of the raw meat and the elegance of the summer truffle.
