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Lightly marinated beef fillet in pilsner lager served with a spoonful of black truffle caviar, giving a wonderfully earthy finish to the dish. Best to use is Fassone Piedmontese cows but if cooking at home use good-quality local beef of your choice. Perfectly paired with a Metodo Classico

INGREDIENTS

  • 320g of beef fillet
  • 200ml of lager beer
  • 7g of flaky sea salt
  • 20ml of extra virgin olive oil, preferably from Chianti
  • 40g of black truffle perlage
  • 30g of shiso leaves, green
  • Black pepper, wild Madagascan, freshly ground

To begin, finely cut the meat into 5mm thin slices and place in a bowl. Cover with cold beer and leave to marinate for about 3 minutes. After this time, dry the beef slices and cut into small cubes. Season with pepper, flaky sea salt and the olive oil. Work well until the meat completely absorbs all of the oil. To serve, divide the tartare between plates and add some black truffle Perlage on top. Serve with green shiso leaves to give the dish an aromatic touch. Enjoy!

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