Eye Fillet Beef Tartare with Fresh Black Truffles

Eye Fillet Tartare

200gr grass fed beef eye fillet 

Salt, pepper and extra virgin olive oil

Truffle Biscuit

125 gr flour

4 eggs white

125 gr soft unsalted butter

25 gr truffle paste

15 gr Parmigiano Reggiano

5 gr salt

Pecorino di fossa zabaione

5 whole eggs 

1 spring rosemary

1 clove garlic

400gr extra virgin olive oi

200gr grated pecorino di fossa

Beurre Noisette Dressing 

50gr unsalted butter 

1 crushed clove garlic

2 sprig each of rosemary, sage, thyme 

½ lemon, juiced 

15gr Dijon mustard 

200gr extra virgin olive oil

Horseradish to taste

Salt to taste

Truffle Biscuit

Work soft butter, truffle paste and parmesan in kitchen aid with a whisk attachment

After 10 minutes slowly add the egg whites, then add sifted flour

Spread the soft dough on a tray laid with baking paper and cook for 15 min at 180 celsius - do not open oven during cooking!

Pecorino di fossa zabaione

In a vacuum bag place whole eggs, rosemary, clove of garlic, salt and pepper to taste and cook in a water bath at 63 degrees for 1 hour

Strain the mixture, add pecorino and blitz by adding 400gr oil and make into an emulsion, add salt to taste

Beurre Noisette Dressing

Heat up a heavy based pot, add butter when hot, then herbs and garlic; when hazelnut in colour take off the stove, infuse for 10 minutes then strain

Add all other ingredients and oil 

To Serve

Dice 200 grams of beef eye fillet with a knife, dress it with beurre noisette dressing, salt to taste

Place the tartare on a plate, top with the truffle biscuit, then pecorino di fossa zabaione 

Add a few bitter green leaves

Top with a few drops of strong extra virgin olive oil