Beef, lots of flavorings and a surprise: hazelnut mayonnaise, a tribute to Tuscia by star chef Iside De Cesare.

For the tartare

80 g per person of beef
Fior di sale
Extra-virgin olive oil
Pepper, thyme, marjoram
Hazelnuts to taste

For the solid oil

20 g oil
40 g of maltodextrin

For the hazelnut mayonnaise

45 g hazelnut paste
40 g pasteurized egg yolk
80 g extra-virgin olive oil
Lemon juice
Wine vinegar
Salt
Water

Procedure

For the hazelnut mayonnaise

Prepare the hazelnut mayonnaise by first combining the egg yolks, salt, vinegar and lemon juice in a bowl. Add the hazelnut paste and then, in a trickle, the oil, using a whisk to emulsify (add a little water if necessary).

For the tartare

Prepare chopped thyme, cut the hazelnuts in half, prepare the marjoram leaves and knife the beef. Season it with oil, salt and chopped herbs.

For the finish.

Plate by arranging the hazelnut mayonnaise, then the seasoned tartare, sprinkle dots of remaining mayonnaise, hazelnuts and marjoram. Finish with the solid oil (made by mixing oil with maltodextrin).