Steak tartar with mustard ice cream and samphire

Servings

4

Ingredients

400 g of beef
10 g of capers
10 g of pickles
10 grams of red onion
4 egg yolks
Salicornia vinaigrette
Maldon salt
4 scoops of Wasabi mustard ice cream
Samphire
Foie
5 g Dijon mustard
Truffle oil

Method

1. Chop the meat very finely and set aside.
2. Chop capers, pickles and red onion. Mix all the chopped ingredients with the meat. Add the salicornia vinaigrette, egg yolks, Tabasco, truffle oil, Dijon mustard and mix well. Using an aluminium mould, fill with the meat mixture to form a timbale. Place a slice of bread and the scoop of wasabi mustard ice cream on top. To finish, decorate with grated foie, a little truffle oil
   and samphire.