Beef tartare with black truffle and mayonnaise
Tartare di manzo e olio extravergine al tartufo nero
The beef tartare with truffle is a refined and intense dish, perfect for a special dinner or gourmet lunch. The combination of fresh beef fillet with extra virgin olive oil with black truffle from Bottaccio gives this tartare a touch of elegance and uniqueness. Easy to prepare, this recipe turns a classic into a chef’s dish.
Ingredients: (for 2 people)
500g of beef fillet (recommended for 2 portions of tartare)
4 teaspoons of Extra Virgin BLACK TRUFFLE from il Bottaccio
tablespoons of mayonnaise .
Bread Carasau q.b.
salt .
pepper in grains
Preparation:
- Cut the fillet:
- Slice the beef fillet into thin slices, then julienne and finally cubettini.
- Chop lightly with a knife to obtain a soft but well-defined texture.
- Season the beef truffle tartare:
- Add salt, peppercorns and 2 teaspoons of truffle oil.
- Mix well to evenly distribute the seasonings.
- Prepare the truffle mayonnaise:
- In a bowl, mix the mayonnaise with the mustard and remaining truffle oil.
- Mix well until you get a homogeneous compound.
- Compose the dish:
- Form balls of beef tartare with truffle and plate.
- Season the tartare with some truffle mayonnaise.
- Serving:
- Accompany the tartare with carasau bread to add crunchiness.
Tip: To enhance the taste, combine with a good dry white wine, which will perfectly complement the delicacy and richness of the dish.
