Main course
Beef tartare with Zucchi truffle-flavoured oil.
Ingredients
Beef | 400 g |
Salt and pepper | |
FOR THE SAFFRON MAYONNAISE | |
Soya milk | 80 g |
Salt | 1 pinch |
Saffron | |
Lemon juice | 15 g |
FOR THE PORCINI MUSHROOM SAUCE | |
Dried mushrooms | 15 g |
Salt | |
Saffron | |
Warm water | |
Green shoots for garnish |
Instructions
First cut the meat into slices, then dice it, and then slice it again to create a uniform tartare. Season it with salt, pepper and the Zucchi truffle-flavoured oil and set it aside to absorb the flavours.
In the meantime, soak the dried mushrooms in a little warm water, then after 10/15 minutes drain them, setting the water aside for reuse later. Finely chop the mushrooms and season them with a pinch of salt and a little oil. Take the water you set aside and place it in a pan over the heat, add a few pistils of saffron and leave to cook until the water reduces.
Make the vegetable mayonnaise with a stab mixer, adding the soybean oil, the soya milk, the salt and the saffron. Blend to a velvet-smooth mixture.
Now prepare the plates for serving: take the saffron mayonnaise and arrange it on the plates in Jackson Pollock swirls and do the same with the mushroom sauce. Take the chopped meat and form it into quenelles with the aid of two forks. Arrange them over the plates to taste. Take the chopped mushrooms and place some on each quenelle and a little on the plates. Season with a little truffle-flavoured oil and complete with a few green shoots on the meat.
In the meantime, soak the dried mushrooms in a little warm water, then after 10/15 minutes drain them, setting the water aside for reuse later. Finely chop the mushrooms and season them with a pinch of salt and a little oil. Take the water you set aside and place it in a pan over the heat, add a few pistils of saffron and leave to cook until the water reduces.
Make the vegetable mayonnaise with a stab mixer, adding the soybean oil, the soya milk, the salt and the saffron. Blend to a velvet-smooth mixture.
Now prepare the plates for serving: take the saffron mayonnaise and arrange it on the plates in Jackson Pollock swirls and do the same with the mushroom sauce. Take the chopped meat and form it into quenelles with the aid of two forks. Arrange them over the plates to taste. Take the chopped mushrooms and place some on each quenelle and a little on the plates. Season with a little truffle-flavoured oil and complete with a few green shoots on the meat.
