Truffle Beef Fillet Tartar

OLYMPUS DIGITAL CAMERAA tartar is a dish not everybody likes. We don’t like it, we love it, especially if it is made with great high quality meat. We often use eye fillet from our favorite butcher Hagen’s at Prahan market. You get the best results if you cut it with a knife and we prefer it to cut it very fine. Using truffle makes this dish even more delicate. We had this as our main for our New Years Eve Dinner.

Serves two as a main and four as a starter:

  • 350-400 g Beef Eye Fillet
  • 1-2 egg yolks (depending on size)
  • 2 pickeld cucumbers finely diced (or 6 cornichons)
  • 15 g capers, finely chopped
  • 2 eschalots, finely chopped
  • 25 g black truffle (we used Chinese truffles)
  • 1-2 tbs French Dijon mustard
  • 1-2 tbs tomato paste
  • Worcestershire sauce to taste
  • Piment d’espelette or Tabasco sauce
  • 1 tbs Cognac
  • 1 tsp maple syrup
  • 4 drops liquid smoke (optional)
  • 2 tsp verjuice (optional)
  • sea salt and freshly ground black pepper
  • green salad with cocktail tomatoes and crusty bread to serve

Use a large knife to cut the beef into very fine dices. Mix all ingredients (except bread and salad). Put each portion of the Tartar in the middle of a plate and surround it by the salad. Enjoy!OLYMPUS DIGITAL CAMERA