Beef Tartare with Truffle Emulsion and Pickled Celery Root Slices

A refined beef tartare dressed in a rich truffle-infused emulsion, elegantly layered with thinly sliced celery root pickled in aromatic spices. Served with a complementary horseradish and lemon cream sauce to enhance the depth of flavors.

Steps

1. Prepare pickled celery root: In a small saucepan, combine white vinegar, sugar, anise seeds, and cinnamon stick. Bring to a boil and let sugar dissolve. Cool completely. 2. Place the thin celery root slices in the cooled pickling liquid. Refrigerate and marinate for at least 2 hours. 3. In a bowl, whisk together soy sauce, truffle paste, Dijon mustard, sugar, and vegetable oil to create the truffle emulsion. Season with salt and pepper. 4. Combine diced beef with the truffle emulsion gently to coat evenly. Keep chilled. 5. For the plate sauce, mix sour cream, horseradish, and lemon juice until smooth. Adjust seasoning. 6. To assemble, arrange a layer of pickled celery root slices on the plate. 7. Spoon the truffle-dressed beef tartare over the celery root slices. 8. Drizzle the horseradish lemon cream sauce around or beside the tartare. 9. Garnish with microgreens or fresh herbs before serving.

100g fresh beef tenderloin, finely diced 50g celery root, peeled and thinly sliced 100ml white vinegar 1 tsp anise seeds 1 small cinnamon stick 1 tsp sugar 15ml soy sauce 10g truffle paste 5g Dijon mustard 1 tsp sugar 30ml neutral vegetable oil Salt and black pepper to taste 30ml sour cream 1 tsp horseradish 1/2 tsp lemon juice Microgreens or fresh herbs for garnish