200g grass fed beef eye fillet , 1 bunch Watercress, Moro Tradicional Olive Oil , 4 Quail eggs, Salt and pepper
Beurre Noisette Dressing:
50g unsalted butter
1 crushed clove garlic
2 spring of each (rosemary, sage and thyme )
½ the juice of a lemon
15g Dijon mustard
200g MORO Tradicional Olive Oil
Grated horseradish to taste
Salt to taste
Heat up a heavy based pot, when hot add butter then herbs and garlic, let it turn in to hazelnut colour and take off the stove. Let the herb and butter mix infuse for 10 minutes then strain. Add all other ingredients and oil and mix together.
Diced 200 grams of beef eye fillet with a knife, dress it with beurre noisette dressing, white pepper and salt.
Place the diced beef tartare on a plate, top it with watercress, crumble the truffle biscuit then add the quail egg yolk carefully so it doesn’t break.
500g thickened cream , 90g egg yolks , 60g custard sugar , 3 mandarins, 1 vanilla bean pod, Moro Frutal extra virgin olive oil , Pinch of salt , Pinch of nutmeg
Halve the vanilla pod lengthways, then scrape out the seeds and add to the cream, egg yolk and sugar in a bowl then blitz all the ingredients until smooth with a hand blender.
Pour the liquid into little baking moulds and bake at 100 degrees for 1/1,5 hours until set.
Remove from the oven and put in the fridge for couple of hours before serving.
When ready to be served dust the pannacotta with nutmeg a little salt and olive oil and few mandarin segments.