for 2 people

Peas

1 tbsp	butter
100 g	frozen peas
½	garlic clove, finely chopped
3 tbsp	water
2 tbsp	double cream
1 tbsp	lime juice
1 sprig	dill, finely chopped
¼ tsp	salt

Tartare

250 g	beef tenderloin, cut into cubes
1	shallot, finely chopped
1 tbsp	capers, drained, finely chopped
2 tbsp	ketchup
1 tbsp	Worcestershire sauce
1 tsp	smoked paprika
a little	Fine Food Chile Chipotle
1 tsp	salt

To serve

30 g	Fine Food truffle almonds , coarsely chopped

How it's done

Peas

Heat the butter in a pan. Add the peas, garlic and water, cover and cook for approx. 10 mins. until soft. Puree the peas until smooth, allow to cool slightly. Add the double cream and all the other ingredients up to and including the salt, mix, season.

Tartare

Place the meat in a bowl with all the other ingredients up to and including the salt, mix well.

To serve

Place a cutter (approx. 10 cm in diameter) on a plate, add ¼ of the tartare, press down gently. Sprinkle with some chopped truffle almonds. Top with half of the pea purée and a quarter of the tartare, and sprinkle with a few chopped truffle almonds. Repeat these steps with the remaining tartare, pea purée and almonds.

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