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Elegant Beef Tenderloin Tartare with Truffle Oil and Embellishments Recipe

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4.1 from 79 reviews

A classic Steak Tartare recipe featuring finely diced beef tenderloin blended with a creamy truffle-infused Dijon mustard emulsion, accented by pickles, capers, shallots, and a hint of fermented lemon. Served with a rich sour cream Dijon dressing and toasted bread for a sophisticated and flavorful appetizer that requires no cooking.

  • Total Time: 15 minutes
  • Yield: 1 serving

Ingredients

For the Steak Tartare Mixture

  • 1 cup beef tenderloin (finely diced brunoise cut)
  • 1 large egg yolk
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil
  • 1 tbsp truffle oil
  • 1 tsp lemon juice (plus more to taste)
  • ¼ tsp salt (plus more to taste)
  • Freshly ground black pepper (to taste)
  • 1 tbsp pickles (finely chopped)
  • 1 tbsp capers (finely chopped)
  • 1 tbsp shallot (finely chopped)
  • 1 tsp fermented lemon (finely chopped; or substitute with lemon zest and a few drops of lemon juice)
  • ½ tsp Grand Marnier
  • 3 drops Tabasco

For the Sour Cream Dijon Dressing

  • 2 tbsp sour cream
  • ½ tsp Grand Marnier
  • ½ tsp Dijon mustard
  • ½ tsp lemon juice
  • 1 pinch salt

For Serving

  • 2 slices toasted bread or crispy crackers
  • 4 edible flowers (optional)
  • Extra truffle oil (optional)

Instructions

  1. Prepare the Emulsion: In a medium bowl, whisk together the egg yolk and Dijon mustard. Slowly drizzle in the truffle oil while whisking constantly until the mixture becomes creamy and slightly thick.
  2. Add Lemon and Seasoning: Gradually add lemon juice, whisking gently to help the emulsion form. Season with salt and freshly ground black pepper to taste.
  3. Incorporate Grand Marnier and Tabasco: In a small bowl, combine the Grand Marnier with Tabasco. Add this to the emulsion and whisk until thoroughly combined.
  4. Mix Pickled Ingredients: In another small bowl, mix finely chopped pickles, capers, shallot, and fermented lemon carefully to blend flavors.
  5. Combine Pickled Mixture with Emulsion: Add the pickle mix into the Dijon and truffle emulsion, folding gently to distribute evenly.
  6. Prepare Beef: Cut the beef tenderloin into a very fine brunoise (small dice) for optimal texture and blending.
  7. Mix Beef into Emulsion: Add the finely diced beef to the emulsion and gently mix until the meat is evenly coated with the seasoned dressing.
  8. Make Sour Cream Dressing: In a small bowl, whisk together sour cream, Dijon mustard, Grand Marnier, lemon juice, and salt until smooth and creamy, ensuring it holds shape when dotted.
  9. Plate the Tartare: Shape the steak tartare neatly on the serving dish. Dot small amounts of the sour cream dressing around the tartare for decoration and added flavor.
  10. Serve with Bread and Garnishes: Arrange toasted bread or crispy crackers on the side or tucked into the plate. Optionally, garnish with edible flowers and finish with a light drizzle of truffle oil for extra aroma and richness.

Notes

  • Use fresh, high-quality beef tenderloin and keep it very cold for safety and texture.
  • If fermented lemon is unavailable, substitute with lemon zest and a few extra drops of lemon juice for acidity.
  • The egg yolk should be very fresh or pasteurized to reduce food safety risks.
  • The texture of the meat should be very fine brunoise to provide a smooth mouthfeel.
  • The sour cream dressing adds a tangy balance to the rich tartare; adjust seasoning to taste.
  • Serve immediately after preparation to preserve freshness and avoid discoloration.
  • Optional edible flowers enhance presentation for a special occasion.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: French

Find it online: https://allyumcooks.com/elegant-beef-tenderloin-tartare-with-truffle-oil-and-embellishments-recipe/