NO. 2 SKT. Annæ magazine - Flipbook - Side 9
Recipe
INGREDIENTS
4 people
400 g minced beef, top round, 2-3% fat
5 small potatoes
200 g datterini or cherry tomatoes
1 l. rapeseed oil
2 tbsp. quality olive oil
2 egg yolks
50 ml truffle oil
1 tbsp. truffle paste
2 tbsp. white wine vinegar
black pepper – freshly ground
Sea salt
Sugar
Truffle mayonnaise
Mix or whisk the egg yolks with the sea salt and
vinegar until the mix is fluffy.
Add neutral oil and truffle oil in a thin stream
to your mayonnaise while whisking or mixing.
If it gets too thick, adjust with a little cold
water. Add truffle paste and freshly ground
black pepper to taste.
Potato chips
Peel the potatoes. Cut them into thin slices
using either a vegetable slicer or a very sharp
knife. The thinner they are, the more crispy the
chips. Place the slices in cold water for 15-20
minutes. Dab them dry with kitchen roll.
Garnish
North Sea cheese
Frisée lettuce
Indian cress
Heat the oil in a pan. The oil is ready when it
simmers around a matchstick or wooden
skewer. Put the potato slices in the pan a few at
a time. Do not overfill the pan. Stir around a
little with a fork to avoid the slices sticking
together.
PREPARATION
Baked datterini tomatoes
Wash the tomatoes and cut them in half
horizontally. Put the tomato halves in an
ovenproof dish, and pour a little olive oil over
them. Sprinkle with a little salt and sugar. Bake
for around 45 minutes at 150 degrees in a fan
oven. Take them out of the oven, allow to cool,
and chop them finely.
When crisp and golden, take them out and
place them on a piece of kitchen roll. Sprinkle
generously with sea salt.
Serving
Put the minced meat in a bowl, chop the baked tomatoes finely and mix them with the olive oil, salt,
pepper and the meat. Divide the steak tartare onto four plates. Put 4-5 dabs of truffle mayonnaise around
the steak. Top with potato chips, frisée lettuce, Indian cress and finely-shredded North Sea cheese.
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