Steak tartare with Plate-it Buñuelos Rosette and truffle mayonnaise

Preparation

• Cut the steak into a tartare. 

• Finely chop the shallot. 

• Mix the steak tartare with shallot and some truffle mayonnaise. 

• Spoon the mixture into a Plate-it ring mold, press down, and carefully remove the rosette from the fryer.

• Garnish with some cress, arugula, caper berries, and a Plate-it Bunuelos Rosette. 

• Finish with dollops of truffle mayonnaise, applied using a Plate-it squeeze bottle.