Beef tartare tartlets on a bed of mushrooms

Ingredients for 6 servings:

• 300 g veal fillet(s) or beef fillet
• 1 garlic clove(s)
• 4 tbsp olive oil, best
• 2 bay leaves
• 1 sprig(s) rosemary
• 1 shallot(s), finely chopped
• 300 g mushrooms
• Truffle, sliced ​​or truffle oil (or use good porcini mushroom oil)
• 10 basil leaves
• 1 tbsp capers, finely chopped
• ½ lemon(s), juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

festive appetizer, easy to make

Pre-freeze the meat slightly, cut into very thin slices, flatten if necessary, and then cut these into strips and finally into tiny cubes by hand. Finely grate the garlic with salt and mix with the olive oil. Mix the finely chopped meat with the garlic oil. Add the bay leaf (whole), rosemary (also whole), and the finely chopped shallot. Season generously with salt and pepper and let it marinate in the refrigerator for at least 2 hours. Cut the mushrooms into thin, even slices and arrange them in a circle on plates. Flavor with truffle or porcini oil (grate fresh truffles over the finished dish at the end), season with salt, and pepper. Shortly before serving, remove the chopped meat from the refrigerator, remove the bay leaf and rosemary, and mix in the basil, as well as the capers. Season generously with lemon juice, salt, and pepper. Using a ring, arrange the meat on top of the mushrooms, garnish with a few mushroom slices, and drizzle with a little olive oil. If desired, sprinkle a few grains of fleur de sel over the meat and serve. It’s important that the meat mixture is well seasoned, so be sure to season/taste again before serving; much of the initial seasoning will be “swallowed” during the cooling period.