CURATED FLAVOUR

CRAFTED TO BE SHARED

BEEF TARTARE WITH PARMESAN AND TRUFFLE

INGREDIENTS:

1 white baguette
250g aged beef tenderloin Grater Omaha
80g Bio Orto extra virgin olive oil
60g Agrodolce Bianco white balsamic vinegar
10g lemon zest
10g Murray River Salt
5g black pepper
10g fresh chili
20g fresh ginger
40g spring onion
40g chives
40g D’Amico pickled gherkins
1 egg yolk
40g Clovis tarragon mustard
15g truffle paste
60g Parmigiano Reggiano parmesan
30g black caviar (optional)

INSTRUCTIONS:

Finely dice the beef tenderloin into small cubes and place it in the refrigerator to keep chilled. Meanwhile, finely chop the deseeded chili, ginger, spring onion, chives and pickled gherkins. Transfer all the chopped ingredients to a mixing bowl and add the olive oil, white balsamic vinegar, lemon zest, truffle paste, egg yolk, mustard, salt and black pepper. Mix well until fully combined and emulsified. Slice the baguette into thin rounds, drizzle lightly with olive oil and bake at 180°C for approximately 6 minutes, or until golden and crisp. Once baked, allow the crostini to cool for about 10 minutes. In the meantime, fold the chilled beef into the prepared dressing mixture and mix gently until evenly coated. Spoon a generous amount of the beef tartare onto each toasted baguette slice, then finish with freshly grated Parmigiano Reggiano and a small spoonful of black caviar, if desired.