Beef Tartare Ravioli with Marinated Celery and Umami Truffle Sauce

A refined beef tartare dressed in a fragrant truffle-soy emulsion, wrapped in thinly sliced marinated celery 'ravioli,' served with a rich roasted beet and horseradish sauce to balance earthiness with bright acidity.

Steps

1. Prepare the celery marinade by heating vinegar, sugar, star anise, cinnamon, and salt until sugar dissolves. Cool completely.
2. Submerge thin celery root slices in the marinade and refrigerate for at least 2 hours.
3. In a bowl, mix soy sauce, truffle paste, mustard, sugar, and vegetable oil to create the truffle emulsion.
4. Combine the diced beef with the truffle emulsion gently, ensuring even coating.
5. Drain the celery slices from the marinade and pat dry.
6. Place a small spoonful of the beef tartare mixture on a celery slice; cover with another slice and gently press edges to form ravioli.
7. For the sauce, blend roasted beetroot, crème fraîche, horseradish, lemon juice, salt, and pepper until smooth.
8. On a chilled plate, smear a spoonful of beet and horseradish sauce.
9. Arrange the beef tartare ravioli on the sauce and garnish with microgreens or edible flowers if desired.
10. Serve immediately.