Steak Tartare with Black Truffles and Parmagino Reggiano

  • 8 oz fresh beef top round or tenderloin
  • 1 shallot, finely minced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 4 Tbsp chopped parsley
  • 3-4 Tbsp parmesan cheese; shredded and chopped
  • 2 tsp fresh or jarred black truffle shavings
  • 1 farm fresh egg yolk
  • A drizzle of white truffle oil
  • Kosher salt and fresh cracked black pepper; as needed

Cut the beef into very small dice.  On a large cutting board combine the beef, shallots, Dijon, Worcestershire, parsley, truffles, parmesan, truffle oil and a sprinkle of salt and pepper.  Using a very sharp knife chop all the ingredients together until evenly distributed.  Taste and adjust the seasoning.  Plate and top with a farm fresh egg yolk. Serve with potato chips.

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