Beef Tataki, Organic Summer Truffle Mayonnaise, Polenta Fries

Marinate your Aubrac beef in the following mixture: Organic PGI garlic olive oil from the Drôme, Organic basil olive oil and Fig pulp vinegar aix&terra.

Cook the polenta in the milk. Add the grated parmesan and the aix&terra organic IGP garlic olive oil from the Drôme. Place on a baking tray to cool.
Unmould the polenta and cut the sticks into nice fries. Snack on both sides of the beef. Cool it down and put it back in the marinade.

Wash the rocket. Prepare candied cherry tomatoes.

To serve, fry the polenta fries in the deep fryer until crisp. Cut thin slices of beef. Arrange the thinly sliced tataki, polenta fries, rocket and candied cherry tomatoes in a rosette. Make a pretty quenelle of Organic Mayonnaise with Aix&Terra Summer Truffles. Season with salt and pepper.