Steak Tartare With Truffle Oil

This classic dish has a sense of occasion about it, often being mixed tableside in restaurants by experienced waiters. It’s an impressive dish to serve at home too, especially when the meat is spiked with an unexpected whiff of truffle. Although there’s a bit of chopping involved, it can all be done ahead of time and just plated at the last minute. The key is to hand cut the meat rather than use a mincer, which gives a pasty texture. Serve a glass of Truffle Hill Truffle Hunter’s Reserve Cabernet Sauvignon Malbec alongside for a truly memorable dinner. Amp up the truffle flavour with Truffle Hill Truffle Infused Pink Himalayan Salt if you like.

Serves

Ingredients

250g eye fillet
20ml Truffle Hill Truffle Oil
1 golden shallot
6 cornichons
6 anchovy fillets
2 tablespoons salted capers, rinsed and dried
½ bunch chives
Salt flakes and freshly ground black pepper, to taste
2 egg yolks
Worcestershire sauce, for serving
Tabasco sauce, for serving
Salt flakes, to taste

Method

Trim any sinew or discoloured bits from the meat and discard them. Dice the fillet finely, toss with truffle oil, place in a small bowl and cover with plastic wrap, pressing it onto the surface of the meat. Refrigerate until well chilled. Place 2 serving plates in the fridge to chill as well. Finely dice the shallot, cornichons, anchovies and capers and finely slice the chives, keeping each item separate. Cover and refrigerate until needed. Make Truffled Croutons: preheat oven to 180°C. Place baguette slices in a large bowl, drizzle generously with truffle oil and sprinkle with salt. Bake for about 15 minutes, until golden. Just before serving, mix meat with salt and pepper.

Shape into a mound on each of the chilled plates, making a small indentation in the top. Slide the egg yolks into the indentations.

Arrange shallot, cornichon, anchovy, capers and chives in little mounds around the meat. Serve with the Truffled Croutons, Worcestershire sauce, Tabasco sauce, salt and pepper on the side.