Beef Steak Tartare with white truffle

We can ask the butcher to chop the meat and if not, it is ideal to chop it ourselves with a very small knife.

We make an emulsion with the egg yolk and all the sauces, "Lea Perrins", soy, tabasco, you can also add a little olive oil, salt and pepper, to everyone's taste.

Then we chop the pickles, capers and pickles and also the shallots and chives.

Finally we add the meat to the emulsion and also the mincemeat we mix it all together and if necessary we correct it with salt and pepper.

We place it with a thin sheets of crusty bread and finally grate the white truffle to taste.