A refined spring dish with tender beef fillet, fresh accents and creamy truffle mayonnaise that gives steak tartare a luxurious, flavoursome twist.
Steak tartare with truffle mayonnaise
A refined spring dish featuring tender beef tenderloin, fresh accents and creamy truffle mayonnaise, giving steak tartare a luxurious, flavourful twist.
How to make it:
1. Slice and chop the beef tenderloin
First cut the beef tenderloin into thin slices. Then cut the slices into even strips and small cubes. Chop the meat more finely until you have a lovely tartare.
2. Add the shallot
Finely chop half a shallot and mix it into the finely chopped tartare.
3. Add the egg yolk
Separate an egg and set the yolk aside. Add the yolk to the tartare mixture.
4. Season to taste
Add salt and pepper and mix everything well. Taste as you go to check the seasoning.
5. Prepare the pickled pearl onions
Cut the pickled Amsterdam onions in half and remove their outer layer.
6. Plate the steak tartare
Use a food ring for a neat shape. Spoon the steak tartare into the ring and press it down lightly. Place the halved Amsterdam pickled onions on top of the tartare, together with a small sprig of rocket. Grate a little Parmesan over it. Finish by placing several small dollops of Ton truffle mayonnaise around the steak tartare on the plate.
Enjoy!