Beef Tartare with Black Truffle Recipe
Marco Stabile marinates beautiful beef fillet in lager for his tartare recipe, then serves with black truffle caviar, giving a wonderfully earthy finish to the dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
Ingredients
- 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
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