tartare with truffles


  • 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)


  • 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

Products for this recipe

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