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Ingredients
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Beef Tartare
Aioli - Truffle Pickled
Pickled Accent (quick)
Assembly & Garnish
Method
Beef Tartare
- 1
Prepare the beef
Place the trimmed beef in the freezer for 20–25 minutes until very cold but not frozen solid — this firms the meat for easier fine chopping. Using a very sharp knife, remove any sinew and dice the beef into small uniform cubes (about 1/8–1/4 inch). Aim for a texture that is finely chopped, not pureed.
- 2
Combine tartare base
In a chilled bowl, gently mix the chopped beef with the minced shallot, chopped capers, diced cornichons, and chopped parsley. Add the Dijon mustard and olive oil, then season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Add the egg yolk and fold gently to combine; taste and adjust seasoning. Keep chilled while proceeding.
Aioli - Truffle Pickled
- 3
Make the aioli
In a small bowl, whisk together the mayonnaise, grated garlic, lemon juice, white wine vinegar, truffle oil, and (if using) truffle paste. Stir in 2 tablespoons of pickling brine from your cornichons (or from the quick-pickle below) to introduce a bright acidic, pickled note. Season with 1 tsp fine sea salt and 1/2 tsp black pepper. Taste and adjust: add more truffle oil for aroma or more pickling brine for tang. Chill until ready to serve.
Pickled Accent (quick)
- 4
Make quick pickled shallots by combining rice vinegar, water, sugar, and salt in a small jar or bowl. Stir until sugar and salt dissolve, add the thinly sliced shallot, and let sit at room temperature for 15–20 minutes. These will soften and develop a bright, slightly sweet tang to complement the tartare.
Assembly & Garnish
- 5
Plate the tartare
Using a ring mold (2.5–3 inch), place the mold in the center of chilled plates. Spoon or pack 3 oz (approx. 1/4 of the batch) of the prepared tartare into each mold, pressing gently to compact but not compress into a paste. Carefully lift the mold to reveal a neat cylinder.
- 6
Add aioli and pickles
Dot or pipe 1–2 tablespoons of the truffle aioli around and partially atop the tartare. Arrange a few quick-pickled shallot slices and additional diced cornichons on and around the tartare for texture and brightness.
- 7
Finish and serve
Top each tartare with a small handful (about 1–2 teaspoons) of microgreens or baby arugula, drizzle with 1/4 tsp extra-virgin olive oil, and finish with a light sprinkle of flaky sea salt. If using fresh truffle, shave sparingly over each portion or add a final 1/4 tsp drizzle of truffle oil for aroma. Serve immediately with 2 toasted crostini per person alongside.
