Eye Fillet Beef Tartare with Fresh Black Truffles

Francesco Rota, Trattoria Emilia

Ingredients

Eye Fillet Tartare

200gr grass fed beef eye fillet 

Salt, pepper and extra virgin olive oil

Truffle Biscuit

125 gr flour

4 eggs white

125 gr soft unsalted butter

25 gr truffle paste

15 gr Parmigiano Reggiano

5 gr salt

Pecorino di fossa zabaione

5 whole eggs 

1 spring rosemary

1 clove garlic

400gr extra virgin olive oi

200gr grated pecorino di fossa

Beurre Noisette Dressing 

50gr unsalted butter 

1 crushed clove garlic

2 sprig each of rosemary, sage, thyme 

½ lemon, juiced 

15gr Dijon mustard 

200gr extra virgin olive oil

Horseradish to taste

Salt to taste


 


Method

Truffle Biscuit

Work soft butter, truffle paste and parmesan in kitchen aid with a whisk attachment

After 10 minutes slowly add the egg whites, then add sifted flour

Spread the soft dough on a tray laid with baking paper and cook for 15 min at 180 celsius - do not open oven during cooking!

Pecorino di fossa zabaione

In a vacuum bag place whole eggs, rosemary, clove of garlic, salt and pepper to taste and cook in a water bath at 63 degrees for 1 hour

Strain the mixture, add pecorino and blitz by adding 400gr oil and make into an emulsion, add salt to taste

Beurre Noisette Dressing

Heat up a heavy based pot, add butter when hot, then herbs and garlic; when hazelnut in colour take off the stove, infuse for 10 minutes then strain

Add all other ingredients and oil 

To Serve

Dice 200 grams of beef eye fillet with a knife, dress it with beurre noisette dressing, salt to taste

Place the tartare on a plate, top with the truffle biscuit, then pecorino di fossa zabaione 

Add a few bitter green leaves

Top with a few drops of strong extra virgin olive oil

Print
Quality ingredients and fresh black truffle combine in this rustic, yet refined Italian dish

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