Beef Tartare with Truffle Aioli

Added by: Flame and Remedy Restaurant


2 Ounces by weight Lavish Bread
2 Ounces by volume Truffle Aioli
1 Ounce by Weight Spun Taro
3 Quail eggs
3 Ounces by weight Certified Angus Beef Tenderloin
1/2 Ounce by volume Balsamic Reduction
1/6 Ounce by Weight Micro Mix greens

Truffle Aioli:

1 egg yolk
2 cloves of garlic
2 teaspoons of lemon juice
1/2 teaspoon of dijon mustard
1 tablespoon fried capers
1 tablespoon sliced black truffles
1/4 cup olive oil
3 tablespoons of white truffle oil

To make the Truffle Aioli:

Process all ingredients in the robot-coupe except for the oils. Once the ingredients have come together, add the oils slowly to emulsify. Do not over ship or it will break! Season with salt and pepper to taste.

For the Beef Tartare:

Spread the Lavash Bread with Truffle Aioli. Add the Spun Taro, quail eggs, and the beef. Spring with the balsamic reduction and add a dab of micro mixed greens on top.

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