Steak Tartare Recipe
CAB Tenderloin, truffle aioli, capers, cornichons, cippolini onions, Himalayan pink salt*
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Tenderloin
Finely chop the CAB Tenderloin using a sharp knife. Aim for a consistency that is both tender and slightly chunky.
- 2
Mix Ingredients
In a mixing bowl, combine the chopped tenderloin with truffle aioli, capers, and finely diced cornichons. Mix well until all ingredients are evenly distributed.
- 3
Season
Finely chop the cippolini onions and add to the mixture. Season with Himalayan pink salt to taste. Mix again to combine all flavors.
- 4
Plate and Serve
Spoon the tartare mixture onto a chilled plate. Optionally, garnish with extra capers and cornichons if desired. Serve immediately.