- Separate your eggs and keep the yolks. Place the eggs in a large bowl and cover with clingfilm. Poke a small hole in the clingfilm then fill the bowl with smoke using a smoking gun. Lay another sheet over the top to close the hole then place in the fridge for 25 minutes.
- Take your steak and chop until you have a consistency slightly more course than mince. Ideally the tartare should have just a little bight to it. Place in a bowl then add the finely chopped parsley, shallot and a couple of gratings of truffle. Season with salt and pepper then mix until everything is incorporated evenly. Leave in the fridge for around 10 minutes just to give the shallot and truffle time to impart their flavour. Its important to take the meat out of the fridge 5 minutes before needed.
- Take out the egg and uncover. Place a scone cutter or metal ring in to a bowl or plate then divide the steak in to two portions. Gently press down the meat with the back of the spoon making a small well in the centre. Carefully place in the egg and season the yolk with a little sea salt. Finally finish the dish with a few gratings of fresh truffle and the purple reddish.
- Serve the dish with a little thinly sliced toasted ciabatta