Truffle Steak Tartare
12 oz - lean high quality beef, such as tenderloin
1 Tbs - cornichons, grated
1 tsp - cornichon brine
1 Tbs - capers, finely minced
1 ea - shallot, finely minced
1 Tbs - parsley, finely chopped
¼ tsp - worcestershire sauce
drizzle The Truffleist truffle oil
1 tsp - kosher salt
1 ea - egg yolk
tt - flakey sea salt
for serving: potato chips, toasts, etc
Cut beef into about ½ inch cubes, place in a bowl, and put in the freezer for about 15 minutes. This will make the beef easier to chop, and will also prevent it from getting too warm while it’s being handled.
While the beef is in the freezer, prep the rest of the ingredients. Use a microplane to grate the cornichons, and finely mince the capers, shallot and parsley, then add all of these to a mixing bowl.
Drizzle in the cornichon brine, truffle oil and worcestershire sauce, and stir well.
Take the beef out of the freezer, and, working quickly, finely chop into desired size for tartare. Add to the bowl with the rest of the ingredients, season with kosher salt, and fold to combine thoroughly.
Use a ring mold to plate the tartare, then make a divot in the center and slide in the egg yolk. Season with flakey salt, and serve with chips or toasts.