Beef tartare with hazelnut mayonnaise
- beef (lean part) 320 g
- fleur de sel q.s.
- extra virgin olive oil 100 g
- pepper, thyme, marjoram q.s.
- hazelnuts 50 g
- maltosec (optional) hazelnut paste 45 g
- pasteurised egg yolk 40 g
- lemon juice q.s.
- white wine vinegar q.s.
- salt, water q.s.
Prepare the hazelnut mayonnaise by putting the yolk, salt, vinegar and lemon juice into a bowl. Beat with a whisk and add the hazelnut paste and then drizzle in the extra virgin olive oil while beating to emulsify. Add some water at the end if necessary.
Chop the thyme, cut the hazelnuts in half, prepare the marjoram leaves, beat the beef with a knife, season with extra virgin olive oil, salt and chopped herbs.
Mix the extra virgin olive oil with the maltosec.
Serve by placing the hazelnut mayonnaise on the plate, then the seasoned tartare, mayonnaise dots to decorate, hazelnuts, marjoram and finish with oil mixed with maltosec.