Elk Tartar with Meaux Mustard and Truffle OilTheWorldWideGourmet.com
Temps total: less than 15 min
Preparation time: 20 minutes
Refrigeration time: 1 hour
Cooking time: None
Difficulté: Difficult
Nutritional values
per 100 g
per portion
Energy:485.9 kcal
Proteins:7.8 g
Fats:49 g
Carbohydrate:7.1 g
Fibers:0.1 g
Sugar:0.3 g
Cholesterol:12.6 mg
Sodium:43.7 mg
Calcium:20.9 mg
Energy:950 kcal
Proteins:15.3 g
Fats:95.8 g
Carbohydrate:13.8 g
Fibers:0.2 g
Sugar:0.5 g
Cholesterol:24.7 mg
Sodium:85.4 mg
Calcium:40.8 mg
Alain Penot
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
260
g
elk loin or extra lean beef
60
g
shallot
pepper, freshly ground
fleur de sel or sea salt
.
*Seasoning
240
ml
vegetable oil
80
ml
olive oil
80
ml
grape seed oil
80
ml
black truffle oil
1/2
lemon (juice)
15
ml
meaux mustard
salt and pepper
.
*Suggested garnishes
shavings of parmesan cheese
sundried tomatoes cut into julienne strips
lemon zest
watercress
edible flowers (carnations)
fleur de sel or sea salt
fried leek
spring roll wrappers fried in oil
METHOD
- Take a loin that has been trimmed of all fat; cut it by hand into small dice; never use a food processor!
- Add the finely chopped shallot, 2 grinds of fresh pepper and a pinch of fleur de sel. Combine well.
- In a small bowl, combine the four oils; in another bowl, blend together the mustard and lemon juice; season.
- Add these 2 mixtures to the tartar. Cover and let macerate for 1 hour in the refrigerator.
- Pack the tartar into small individual ramekins. Unmold onto plates; garnish with Parmesan shavings and other garnishes.
