Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

piedmontese beef, dijon mustard aioli, black truffle caviar, sous vide egg yolk

Preheat a sous-vide circulator to 63°C (145.4°F). Place whole eggs gently in the water bath and cook for 45 minutes. This temperature/time yields a custardy, set-but-runny yolk.

Cook yolks

When cooked, transfer eggs to an ice water bath for 5 minutes to stop cooking. Carefully crack each egg and separate yolks from whites. Keep the yolks whole and place them in a small bowl, cover and refrigerate until assembly (they will be delicate). Reserve the whites for another use.

Shock and separate

In a small bowl combine mayonnaise, Dijon mustard, lemon juice and olive oil. Whisk until smooth and emulsified. Season with the salt and black pepper to taste. Transfer to a squeeze bottle or small piping bag for plating.

Keep the Piedmontese beef very cold—partially freeze for 20–30 minutes if necessary to make slicing easier. Using a sharp chef's knife, trim any sinew and finely dice the beef into small uniform 3–4 mm cubes. Do not grind.

Prepare beef

In a chilled bowl combine the minced shallot, chopped capers, diced cornichons, chopped parsley, Dijon mustard, Worcestershire sauce and olive oil. Add the diced beef and mix gently with a fork or spoon just until evenly coated. Taste and season with kosher salt and freshly ground black pepper. Adjust salt, pepper, or a few drops of lemon juice if desired. Keep chilled until plating.

Mix seasoning

Plate tartare: Use a 3-inch ring mold or small round cutter. Place the ring on the plate and fill it with the seasoned diced beef, pressing lightly to form a neat cylinder about 1 to 1.25 inches high. Gently lift the ring.

Aioli and truffle: Dot or pipe a thin ring of the Dijon mustard aioli around the top perimeter of the beef or place three small quenelles/dots on the surface. Using a small spoon, place about 1 teaspoon of black truffle caviar on top center of the tartare (or spread a thin layer, as preferred).

Add yolk and finishing touches: Carefully place one sous-vide egg yolk on top of each tartare portion so it sits gently in the truffle caviar. If preferred, very lightly press the yolk so it will break when the diner cuts into the tartare. Finish with a tiny sprinkle of flaky sea salt and a few grinds of black pepper. Garnish the plate with microgreens and serve with toasted brioche or crostini and an optional lemon wedge at the side.

Serve immediately while yolk is intact and chilled. Provide a small knife and fork so the diner can cut through, mix yolk into the beef and enjoy.

Piedmontese beef tenderloin or top round (well chilled)

Shallot, very finely minced

Capers, rinsed and finely chopped

Cornichons (small pickles), finely diced

Flat-leaf parsley, finely chopped

Dijon mustard

Worcestershire sauce

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

Mayonnaise (preferably light or homemade)

Lemon juice, fresh

Salt

Black pepper

Black truffle caviar (or high-quality black truffle paste)

Large eggs (for sous-vide yolks)

Ice water (for shock)

Toasted brioche slices or thin crostini

Microgreens or small salad leaves (optional)

Lemon wedge (optional)

steak tartare*

Make Steak Tartare* Recipe in just 1h . piedmontese beef, dijon mustard aioli, black truffle caviar, sous vide egg yolk

Steak Tartare* Recipe

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