- 400 g fillet of beef
- 5 eggs
- raspberry vinegar
- extra virgin olive oil
- White pepper
Private the meat with all the fat and chop it very finely with a knife or mixer.
Spread it then on a cutting board lined with baking paper and remove any residual fat.
Season it with oil, pepper and salt.
You do boil the eggs for 6 minutes; shell them and blend only the yolks in the mixer with a little raspberry vinegar and the oil needed to obtain a creamy consistency; season with salt.
Place in each dish 2 or 3 small portions of meat; accompany it with 2 tablespoons of egg sauce and complete with tarragon and, to taste, white truffle.
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