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.

For the tartare and emulsion: - 120g fresh beef tenderloin, finely diced - 1 tbsp soy sauce - 1 tsp truffle paste - 1 tsp Dijon mustard - 1/2 tsp sugar - 2 tbsp neutral vegetable oil For the marinated celery slices: - 1 celery root, peeled and thinly sliced - 1/2 cup white vinegar - 1 tbsp sugar - 1 star anise pod - 1 small cinnamon stick - Pinch of salt For the roasted beet and horseradish sauce: - 50g cooked roasted beetroot - 1 tbsp crème fraîche - 1 tsp freshly grated horseradish - 1 tsp lemon juice - Salt and pepper to taste