tartare with truffles
Ingredients
- 40 ml cognac
- 2 anchovy fillets
- 2 garlic cloves, chopped
- 1 tablespoon drained, chopped capers
- 1 large Ei
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons grated orange zest
- 1/4 cup olive oil
- 1 teaspoon Worcestershire sauce
- ca. 300 g pound beef tenderloin, freshly ground
- 1 tablespoon white truffle oil
- 1/4 cup chopped fresh flat-leaf parsley
- 10 ml limon juice
- salt and cracked black pepper
- 40g fresh truffles
for 4 person(s)
Instructions
- In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.
- In einem langsamen, gleichmäßigen Strom das Olivenöl hinzufügen und ständig verquirlen, bis es eingearbeitet ist. Die Worcestershire-Sauce unterrühren. Limonensaft, Cognac, frischen Trüffel und Öl mit Trüffeln hinzufügen.
- Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper. Sliced fresh truffles on the top
