There meat tartar it is a delicious and refined dish with a simple preparation and an impressive final result. It can be served as an appetizer or as a second course, depending on the preparation and the menu. The original recipe plans to use the rump, a cut of excellent quality beef placed between the thigh and loin, finely chopped with a knife with the addition of capers, olives and mustard. However, there are many variations which include, for example, the use of egg yolk (preferably quail), herbs, Worchester sauce and cognac. In our recipe we propose a version suitable to be served as an appetizer, made with beef tenderloin, very delicate and light, fresh thanks to the lemony note. Serve your tartare accompanied by a light rocket salad: your guests will be amazed.

Preparation

1

Wash the lemon thoroughly and dry it with kitchen paper. With a fine grater, obtain the rind, taking care not to grate the white part as well, which would be bitter.

2

Place the tenderloin on a cutting board, dry it with kitchen paper and remove the fat and nerves.

3

Using a very sharp knife, cut the tenderloin first into thin slices of about 2-3 mm, then into cubes.

4

Transfer to a bowl and season with the lemon zest, mustard and salt.

5

Then add the oil and pepper, mixing all the ingredients well and leaving it to rest at room temperature for 10 minutes.

6

Once everything is mixed and left to rest, take a smooth plate on which to place an 8 cm pastry rings and transfer ¼ of the meat.

7

Press lightly with a spoon to give the shape, remove the pastry rings. Decorate with salt flakes and freshly ground pepper and serve immediately.

Advice and tips

The meat tartare should be served and consumed immediately e it cannot be frozen. Make sure you buy top quality meat from safe sources and consume the tartare immediately, shortly after cutting it, so that the meat does not blacken.

With an 8 cm pastry cutter you can make 4 tartare. Using a 10 cup pastry cutter you will make 2.

You can serve the meat tartare in many different ways: for example, you could make it a perfect finger food for an aperitif, placing a teaspoon of tartare inside a white ceramic spoon specially designed for this type of preparation and garnishing with a leaf of mysticism.

For an even more distinctive flavor, add a teaspoon of chopped chives to the batter. The tartare is also delicious served with a quail egg yolk, to be placed on top after having created a small basin with a teaspoon. Each diner will then break the yolk and mix it with the meat. Make sure it’s fresh, though!