Ingredients for 4 people:
- 480g beef tartare (preferably fillet or silverside)
- 35g English mustard
- 1 medium shallot
- 1 avocado
- 18g lemon juice
- 12g fine salt
- 2 very fresh egg yolks (or about 50g pasteurized egg yolks)
- 15g Aromolio lemon oil plus for decoration
- 25g Aromolio EVO oil
Make sure the beef is very cold and cut into very thin slices. Then cut into thin strips and finally cut into small squares.
Bash the meat with a knife until it loses its fiber and forms as if making a dough. Put in a container and store in the fridge.
Soak the capers in water to remove the salt and finely chop. Peel and chop the shallot.
Take the meat from the fridge and add the capers, mustard, shallot, lemon juice, egg yolks, salt and both oils. Mix well with a fork until everything is combined.
Remove the peel from the avocado and divide into four. Cut each part into thin slices cutting just 2/3 of the length so as to create a fan.
Place 180g of the meat mixture in the centre of a pasta bowl or, alternatively, in a previously greased cup. Decorate the tartare with the avocado fan, a piece of parsley leaf and a lettuce leaf or an aromatic herb of your choice and a drizzle of Aromolio lemon oil.