Veal tartare with black garlic and mushroom


  • 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
0 - 30 minutes
veal rump steak
prepare fresh
Culinaire Saisonnier


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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