Beef tartare (tenderloin)

Place the cleaned beef tenderloin (100 g) in the freezer for 15-20 minutes. This will help to cut it more easily.

Once the beef is chilled, cut it into small cubes. Also finely chop the capers (10 g) and shallot (5 g).

Transfer all the prepared ingredients to a bowl and mix.

Then add homemade mayonnaise (20 g) to the mixture and stir until you achieve a uniform consistency.

Finally, drizzle the tartare with truffle oil (5 g), season with salt to taste (or grated fermented yolk), and sprinkle with chopped green onions (2 g).