Steak Tartare with Wild Mushroom Cream
15'
Medium
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For the steak:
300g Veal tenderloin
2 Red onions
20g Capers
Tabasco
Salt and pepper to taste
For the wild mushroom cream:
100g Wild mushrooms (of your choice)
60ml Cream
Bertolli Olive Oil to taste
Step 1
Trim the outer fat from the veal tenderloin.
Step 2
Cut the veal into small chunks/cubes.
Step 3
Mince the onions and capers thoroughly, obtaining the smallest bits possible.
Step 4
Mix all the ingredients and add salt, pepper and tabasco to taste. Set this mixture aside.
Step 5
For the wild mushroom cream:
Sauté the wild mushrooms, add cream and simmer for 10 minutes. Purée the mixture. Now you’re ready to plate.
