125g plain flour
4 egg whites
125g soft unsalted butter
25g truffle paste
15g Parmigiano Reggiano
Work soft butter, truffle paste and parmesan in kitchen aid with a wisk attachment.
After 10 minutes slowly add the egg whites, then add sifted flour.
Spread the soft dough on a tray laid with baking paper and cook for 15 min at 180 degrees, do not open oven during cooking.
Tick off the ingredients as you buy them
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.