Ingrediants

• 400 g rump of beef
• 100 g peeled hazelnuts
• 100 g brioche bread
• 100 g peanut oil
• 10 g hazelnut paste
• 10 g cocoa beans
• one yolk
• vinegar
• salted capers
• extra virgin olive oil
• salt

For the recipe of the beef tartare, hazelnuts and cocoa crane, rinse a handful of capers and leave them to soak for 30 minutes. Finely chop the meat with the knife. Season it with salt and extra virgin olive oil. Toast the whole hazelnuts in a pan over low heat for a few minutes. Prepare a hazelnut mayonnaise: collect the yolk, peanut oil and 1 teaspoon of vinegar in a blender.

Blend the ingredients until you get a mayonnaise, then add the hazelnut paste and mix well. Transfer the mixture to a pastry bag with a thin nozzle. Cut the slices of brioche bread into rectangles (4 × 10 cm). Toast them for 1 minute on each side in a non-stick pan with a little extra virgin olive oil.

Spread a thin layer of mayonnaise on the croutons of brioche bread. Lay the tartare on top, complete with some hazelnuts cut in half, 2-3 capers, a few sprigs of mayonnaise and a teaspoon of cocoa crane. Decorate as desired with parsley leaves.

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