Veal Tartare with Mushrooms and Truffles

by: Jérémie Conan

  • Preparation 20 min
  • Portions 4 pers.

Ingredients needed


  • 250 g veal shoulder filet, cut into fine dice
  • 1 shallot, thinly sliced
  • 45 ml (3 tablespoons) parsley, chopped
  • 15 ml (1 tablespoon) Favuzzi mushroom and truffle pâté

Side Dish

  • 4 large oyster mushrooms
  • 1 package tempura flour
  • 1 bottle Voss sparkling water
  • Favuzzi extra virgin olive oil, to taste
  • Salt and pepper, to taste
  • 1 handful arugula leaves (optional)

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Steps of preparation

  1. In a bowl, mix all tartare ingredients except oyster mushrooms.
  2. Season to taste and leave to rest in the refrigerator.
  3. Prepare tempura following directions on the package, mixing sparkling water and flour (the quantity of water required can vary depending on brand and package size).
  4. Heat oil in a fryer to 350°F (180°C).
  5. When oil reaches the right temperature, dip whole oyster mushrooms in tempura batter, then lower one by one into the fryer.
  6. To serve, form small domes with tartare meat and place on top of the fried mushrooms.
  7. Serve with a few arugula leaves dressed with olive oil, along with some crackers.


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