Beef Tartare with Truffle on Brioche

Prep

1. Sourdough Brioche

Cooking

1. Place the meat in the freezer for 15 minutes—partially frozen meat is easier to chop into even cubes. Meanwhile, finely dice the shallot, cornichons, and capers.
2. Using a sharp knife, cut the beef into 3–4 mm cubes: first into thin slices, then strips, then cubes. Do not use a blender—it turns the meat into paste.
3. Whisk together the egg yolk, mustard, Worcestershire sauce, olive oil, salt, and pepper in a chilled bowl until emulsified.
4. Add the meat, shallot, cornichons, and capers, gently folding in the dressing and truffle oil. Taste and adjust with salt, pepper, and acid.
5. Mix the mayonnaise with a few drops of truffle oil—this will be the truffle mayonnaise for serving.
6. Toast the brioche slices in butter until golden and crispy on both sides, 1–2 minutes per side.
7. Using a pastry ring, place the tartare onto the warm toast, press down lightly, and remove the ring. Top with a spoonful of truffle mayonnaise.
8. Slice the truffle thinly with a truffle shaver directly over the tartare and serve immediately.