Step 1

To begin, finely cut the meat into 5mm thin slices and place in a bowl. Cover with cold beer and leave to marinate for about 3 minutes

Step 2

After this time, dry the beef slices and cut into small cubes. Season with pepper, flaky sea salt and the olive oil. Work well until the meat completely absorbs all of the oil

Step 3

To serve, divide the tartare between plates and add some black truffle Perlage on top. Serve with green shiso leaves to give the dish an aromatic touch