feed me meat
Recipe: steak tartare with white truffle mayonnaise
White Truffle is the newest and most luxurious mayonnaise from Jean Bâton; the mayo expert who has already brought us so many delicious things. This truffle mayonnaise is made with the small white truffle ‘Tuber Albidum Pico’, which gives it a refined truffle flavour. The new variety makes dishes extra delicious. What about the old-time classic steak tartare with white truffle mayonnaise? A perfect combination! And perfect as a starter for Christmas dinner.
door Lauretta Baarends
How to make steak tartare with white truffle mayonnaise
- Preheat the oven to 180 degrees. Cut the baguette into thin, diagonal slices. Place the baguette slices on a baking tray lined with baking paper, drizzle with olive oil and sprinkle with some pepper and salt. Place in the oven for about 5 minutes. Bake until beautifully golden brown, keeping a close eye on them so they do not get too dark. Set aside and leave to cool.
- Finely chop the steak with a sharp knife. You can also use a food processor; if so, use the pulse button, as it should retain plenty of texture. Mix the finely chopped steak with the capers, finely chopped gherkins, mayonnaise and Worcestershire sauce, and season with pepper and salt.
- Prepare two plates and use a ring mould to create two beautiful steak tartares. Place an egg yolk on each steak tartare, pipe a few more dots of Jean Bâton white truffle mayonnaise onto and beside the tartare. You can use a piping bag, or use a sandwich bag with one corner cut off.
- Serve with some mixed salad of your choice and the fresh crostini.
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