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'The super tartare' - beef tartare with truffle caviar
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Marco Stabile lightly marinates beautiful beef fillet in pilsner lager for his tartare recipe, then serves with a spoonful of black truffle caviar, giving a wonderfully earthy finish to the dish. Stabile uses Fassone Piedmontese cows when cooking the dish in his restaurant, but if cooking at home use good-quality local beef of your choice.
First published in 2015
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Ingredients
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Imperial
Beef tartare
- 320g of beef fillet
- 200ml of lager beer, preferably Pilsner Urquell
- 7g of flaky sea salt
- 20ml of extra virgin olive oil, preferably from Chianti
- 40g of black truffle perlage
- 30g of shiso leaves, green
- black pepper, wild Madagascan, freshly ground
SAVE RECIPE
Method
1
To begin, finely cut the meat into 5mm thin slices and place in a bowl. Cover with cold beer and leave to marinate for about 3 minutes
- 320g of beef fillet
- 200ml of lager beer, preferably Pilsner Urquell
2
After this time, dry the beef slices and cut into small cubes. Season with pepper, flaky sea salt and the olive oil. Work well until the meat completely absorbs all of the oil
- 7g of flaky sea salt
- 20ml of extra virgin olive oil, preferably from Chianti
- black pepper, wild Madagascan, freshly ground
3
To serve, divide the tartare between plates and add some black truffle Perlage on top. Serve with green shiso leaves to give the dish an aromatic touch
- 30g of shiso leaves, green
- 40g of black truffle perlage
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