Ingredients: (per 1 serving)
- Caper fruits
- Fresh currants
Beat the beef fillet with a knife until finely ground.
Chop the Tropea onion and capers.
Put the meat into a bowl and season with a teaspoon of Acqualagna truffle sauce, salt, pepper, Cartechini lemon oil, onion, chopped capers and finally Cognac. Stir until all the ingredients are mixed.
Prepare the tartar by crushing the seasoned meat well in a special mold, transfer to a plate and gently place the yolk in the center
Garnish the tartar with sprouts and serve with caper fruits, fresh currants and toasted bread.
An idea for a good wine pairing?