Dry Aged Beef Tatare with truffles

The Dry Ager® makes it possible to have the best pieces of the beef ripened and controlled so that aromas can unfold fully and the best of the animal can be seen after days or weeks. If a classic beef tartare is not enough, the dish can be refined with truffles, which we have used in this recipe.

We were inspired by the summer truffle, which comes from France or Italy, which is perfect for this recipe. For this, as well as a salad served as a accompaniment. This is best paired with Italian olive oil, shallots and some salt.

Serves 4 people | Difficulty: Easy


  • 400 g dry aged beef fillet, sourced from your local butcher
  • Fleur de Sel
  • Freshly ground pepper
  • 2 shallots
  • 20 grams of summer truffles
  • White bread, roasted
  • High quality olive oil



  1. First cut the fillet of beef into slices, then into strips and very small pieces.
  2. Chop everything thoroughly again and place the meat in a saucepan.
  3. Mix with olive oil and chopped shallots.
  4. Salt, pepper to taste.
  5. Leave to cool for 20 minutes.
  6. Pour into small round forms.
  7. Truffle over it and serve immediately.

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