ASIAN BEEF TARTARE WITH PONZU TRUFFLE MUSTARD AND FRIED TRUFFLED SHALLOTS
Servings: 2 for a light entrée or appetizer
Asian Beef Tartare
10 oz. center cut beef tenderloin, diced*
3 Tbsp finely chopped green onion, 1 Tbsp. reserved for garnish
2 Tbsp finely chopped shallot
1-1/2 tsp. minced ginger
3 tsp. sesame seeds, 1 tsp. reserved
2 fresh egg yolks
2 thick slices toasted sourdough bread
Sesame Soy Vinaigrette
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. olive oil
2 tsp. honey
1 garlic clove, minced
2 tsp. gochujang
Ponzu Truffle Mustard
1/4 cup dijon mustard
¼ cup whole-grain mustard
2 Tbsp. tahini
1 Tbsp. soy sauce
1 Tbsp. ponzu sauce
2 tsp. Asian sesame oil
½ tsp. wasabi
3/4 tsp. Sabatino Tartufi Truffle Zest®
Quick Truffled Fried Shallots
2 shallots, peeled and thinly sliced
1 cup vegetable oil
Sabatino Tartufi Truffle Zest
1. In a medium bowl combine the diced beef tenderloin, 2 Tbsp green onion, shallot, ginger and 2 tsp sesame seeds.
2.In a small bowl, whisk together the ingredients for the Sesame Soy Vinaigrette. Toss with the beef tartare mixture. Reserve.
3. In a small bowl, whisk together the ingredients for the Ponzu Truffle Mustard until smooth. Reserve.
4. For fried shallots, in a small saucepan add oil. Add shallots to oil and place over medium heat. Cook, stirring occasionally for about 10-15 minutes until they become light brown. Remove with a strainer to drain on a paper towel. Sprinkle shallots with Sabatino Tartufi Truffle Zest. Reserve.
Divide Asian Steak Tartare evenly on two thick pieces of toasted sourdough bread. Make a small indentation in each. Gently place egg yolk in indentation. Sprinkle with remaining sesame seeds and green onions. Gentle arrange truffled fried shallots on top. Serve with Ponzu Truffle Mustard.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness