Veal tartare with black garlic and mushroom

Ingredients:

mini sorrel leaves
raw slices of mushroom
truffle potato crisps

For the veal rump steak tartare:

200 g veal rump steak
16 g finely chopped shallot
16 g chopped capers
16 g finely chopped gherkins
40 g egg yolk
8 g mustard
20 g tomato ketchup
worcestershire sauce
tabasco
pepper
salt

For the egg yolk:

4 eggs

For the cream of black garlic:

40 g black garlic pulp
5 dl sunflower oil
50 ml egg whites
30 g sushi vinegar
100 g yoghurt

For the pickled mushrooms:

250 g mini mushrooms
5 g tarragon
5 g salt
50 g sugar
50 g sherry vinegar
100 g water
25 g sushi vinegar

Amount of people: 4

Preparation Time: 0 - 30 minutes

Veal product: veal rump steak

Difficulty: ***

Cooking methods: prepare fresh

Source: Culinaire Saisonnier

Preparation

Pass the veal through the mincer twice until it has a nice tartare consistency and mix in all the other ingredients. Season to taste with pepper, salt, tabasco, and Worcestershire sauce and plate with the use of a skewer. Freeze an egg out of its shell at -21°C (-6°F), let it thaw and remove the egg white.

Place the yolk on top of the tartare. Mix all the ingredients for the cream and blend until smooth. Bring all the ingredients for the marinade to a boil. Vacuum pack half the ingredients with the 250 g of mushrooms. Let it infuse for 24 hours.

Pipe little dots of cream around the egg yolk and garnish with raw slices of mushroom, mini mushrooms, the crisps, and the mini sorrel.

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