Steak tartare with truffle (first course) - Fine dining Christmas menu special

Today we're going to make the first course from my Christmas menu special! We're going to make a steak tartare with a truffle cream, pickled onions & mushrooms, cured egg yolk and crispy cappers.

The pickled onions & brown enoki

15 small	white onions
1 bunch	brown enoki
150 grams	white wine vinegar
100 grams	water
50 grams	madeira
100 grams	sugar
2 grams	salt
10 pieces	cardamom

Start by slicing the white onions in half. Now remove the skin. Then take the brown enoki and slice the top of. After that pour the white wine vinegar in a saucepan together with the water, the madeira, the sugar, the salt and the cardamom. Now bring this to a boil. Once it’s boiling add the cleaned onions and let it boil for another minute. Transfer it into a preserving jar and then also the brown enoki. Then make sure everything is submerged, cover it with a lid and let it sit overnight in your fridge.

The cured egg yolk

130 grams	coarse salt
100 grams	sugar
4	eggs

Mix the coarse salt with the sugar. Then cover the bottom of a tray with this mixture and make 4 small dimples. Now separate the eggs and transfer the yolks into the dimples. Then cover the yolks completely with the salt mixture. Once that’s done keep it in your fridge for 3 days. After that remove the yolks from the cure and clean them in some lukewarm water. Now let them dry at 60 degrees Celsius for around 8 hours. After that keep them in the freezer.

The fried cappers

Transfer some cappers on a kitchen paper and let this sit in your fridge for 20 minutes. Meanwhile heat up some oil till it’s 220 degrees Celsius and once it’s hot fry a couple of cappers a time. When they stop bubbling their crispy and you can take them out of the oil. Now repeat this with the remaining cappers and then keep them dry and covered for later.

The chanterelle

First clean the stems with the tip of a small knife and cut of the top. Now add a generous amount of salt to some lukewarm water and wash the mushroom till they are clean. Then let them dry for around 10 minutes on some kitchen paper. Now heat up a frying pan, add a splash of oil and add the mushrooms. Then season with salt and fry them till golden. Now add a knot of butter and fry them for another 2 minutes. Then keep them covered in your fridge for later.

The truffle cream

	The trimmings from 25 grams of black truffle (10 grams)
10 grams	lime juice
10 grams	mustard
2 grams	salt
30 grams	egg yolk
30 grams	sushi vinegar
140 grams	neutral oil

Shave the black truffle in thin slices. Cut the slices with a small round cutter and keep them in your fridge. We’re going to use the trimmings to make the cream. Transfer them into a blender together with the lime juice, the mustard, the salt, the egg yolk and the sushi vinegar. Mix this till smooth. Then add the neutral oil and emulsify this. Now transfer it into a piping bag and keep it in your fridge for later.

The steak tartare

200 grams	tenderloin
8 grams	shallot
10 grams	pickle
5 grams	cappers
1	egg yolk
4 grams	Worcestershire sauce
3 grams	salt
8 spins	black pepper
40 grams	tomato ketchup

Slice the tenderloin in thin slices. Now cut them in julienne and then in cubes. Then chop the shallot fine. Do this as well with the pickle and the cappers. Now mix the meat with the egg yolk, the chopped cappers, pickles and shallot. Also add the Worcestershire sauce, the salt, the black pepper and the tomato ketchup. Gently mix this.

How to finish the dish

Begin by making a small layer of steak tartare in a big ring. Now remove the ring and add the pickled onions. Then also add the baked chanterelle, the truffle cream, the truffle rounds, the pickled brown enoki and the crispy cappers. Once that’s done, I would serve the dish and the finish it with the cured egg yolk on the table. Bon appetit!