White truffle and Chive Kobe Beef tartare
Steak tartare is an elegant appetizer and hors d’oeuvre made even more luxurious here with the addition of fresh white truffles.
White truffles give this tartare an earthiness that compliments Kobe beef’s rich flavor. The chives and shallot provide a bit of bite, the anchovies some tartness, and the egg smooths everything together.
Finely mincing the beef rather than grinding it results in a fine, spoon-able texture perfect for serving with crostini.
- 1/2lb Tender Cut of Kobe Beef
- 1/3 oz Fresh White Truffles, plus extra for garnish
- 2 tbsp large Shallot, very finely minced
- 1 Brioche Roll
- 2 tsp Coarse Grain Mustard
- 2 Anchovy Fillets
- 1 tsp Fresh Chives, finely chopped
- 1 tbsp, Fresh Thyme, finely chopped
- 1 tsp Brandy
- 2+ tbsp Olive Oil
- 1 Egg Yolk
- Fine Extra Virgin Olive Oil
- 1 Lemon (some juice & zest)
- Salt & Pepper
- Fresh Parsley leaves for garnish
- Thinly slice the brioche roll. Drizzle with a little olive oil, then season with salt & pepper. Toast the slices until crispy.
- Finely mince the anchovy fillets & press them into a paste with your knife.
- Combine the minced shallot, mustard, anchovy paste, thyme, and a tablespoon of olive oil in a bowl. Stir to combine, pressing down with the spoon to mash slightly.
- Finely mince the beef, but not to the point where it starts to turn into a paste.
- Add the beef to the bowl with the other ingredients. Gently stir to combine. Refrigerate until you’re ready to serve.
- Just before serving, add the egg yolk, another tbsp of olive oil, the brandy, a squeeze of lemon juice and a pinch of salt. Use a microplane to grate in the white truffle. Gently stir to combine.
- Lightly bunch the meat on your serving plate. Stir together the parsley leaves, a little olive oil, and extra shaved white truffle. Use to top the tartare.
- Drizzle a little extra virgin olive oil around the tartare & use a microplane to shave a little lemon zest over the top. Serve with the brioche toasts.