soupnancy

Beef or venison tartare with porcini

8 p (entrée size portions)

400 g filet of beef or venison

2 french shallots, minced

200 g fresh or frozen porcini (or any other mushroom), finely diced

2 Tbsp dijon

4 Tbsp good extra virgin olive oil

2 tsp porcini oil (or a couple of drops of truffle oil)

2 Tbsp chopped fresh chives

1 Tbsp chopped fresh parsley

s.q. salt, pepper

s.q. lemon

s.q. tabasco, worchesterchire

s.q. olive oil

Sauté mushrooms in olive oil, when colored and cooked through, season and allow to cool.

Just before service, finely chop meat. If not serving immediately, coat with oil and refrigerate.

When assembling for service, add mushrooms to meat, add dijon, shallots, fresh herbs, extra virgin olive oil (if you haven’t already), mushroom oil and seasonings. Rectify. Serve immediately, on croutons or toast....

(At the restaurant, we use wild ginger mustard and sea lettuce salt, and use boletus oil, but it is good without all the wild stuff too....)