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Horse steak tartare with truffles by Ivan Karlic

Horse steak tartare with truffles by Ivan Karlic

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  • 40ml Cognac
  • 2 anchovy fillets
  • 2 garlic cloves, chopped
  • 1/2 cup minced shallots
  • 1 tablespoon drained, chopped capers
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons grated orange zest
  • 1/4 cup olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 pound beef tenderloin, freshly ground
  • 10g salt and cracked black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon white truffle oil
  • 10ml limon juice
  • 40g fresh truffles


1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.

2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce. Add limone juice, cognac, fresh truffle and oil with truffles.

3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper. Sliced fresh truffles on the top

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