Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA
Chef Note: Garnish supplied by The Chef’s Garden, Huron, Ohio
Chef Note: Chill beef thoroughly ahead of service time.
Cut beef into approximately 1/8 inch dice. In a small stainless-steel bowl, combine capers, shallot, Dijon and olive oil, mix well. Fold in the diced beef, mix well, and season to taste with vinegar, salt, and pepper.
Place 1/2 cup microgreens in the center of the plate and set the marrow bone over the nest of greens. Gently spoon one-quarter of the tartare mix evenly into marrow bone. Using a small spoon, place a divot into the tartare mixture and place a quail yolk in the hole. Using a microplane grate the cured egg yolk over the tartare. Top the tartare with the freshly shaved truffle. Arrange the flowers and nasturtiums on and around the tartare.
Carte Blanche Pinot Noir 2017.
~ Dan Ano is the Food and Beverage Manager/Wine Consultant at Naples National and has developed one of the leading wine programs in the private golf club industry.
Naples National Clubhouse
Image by Evan Schiller, courtesy Naples National Golf Club