Tatar mit Salat und Trüffel

Ingredients

• 2 carrots
• 1 baby fennel
• 1 handful Arugula
• 1 handful red watercress
• 2 tbsp lemon juice
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• truffles to taste (white and black)
• 500 g lean beef, e.g., top sirloin or filet (trimmed)

Instructions

1. 1.

   Peel the carrots and cut them into fine strips. Wash, trim, and slice the fennel lengthwise into thin wedges or shave it. Rinse the arugula and watercress, dry them with a salad spinner.

2. 2.

   Whisk the lemon juice with the olive oil for the dressing and season with salt and pepper.

3. 3.

   Clean both truffles; shave the white truffle into fine slices and cut the black truffle into thin strips.

4. 4.

   Dice the beef finely. Season with salt and pepper and arrange on a large platter or individual plates. Toss the prepared salad ingredients in the dressing, combine, and place over the tatar. Distribute the truffles on top and serve.