Fassona Beef Tartare with Savory English Cream
Category: Appetizers
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fassona beef tenderloin | 500g |
| Extra virgin olive oil | q.b. |
| Fine salt | q.b. |
| Freshly ground black pepper | q.b. |
| Fresh thyme | q.b. |
| Arugula | q.b. |
| Fresh cream (liquid) | 100g |
| Whole milk | 100g |
| Egg yolks | 68g |
| Parmigiano Reggiano DOP | 40g |
| Fine salt | q.b. |
| Freshly ground black pepper | q.b. |
| Bread (rustic type recommended) | 100g |
| Extra virgin olive oil | q.b. |
Instructions:
Preparing the Savory English Cream:
To begin your Fassona Beef Tartare with Savory English Cream, start by preparing the cream. In a double boiler, gently heat the milk and fresh cream together, allowing them to reach just below boiling point. Once this happens, turn off the heat.
Meanwhile, break egg yolks (about 4 medium eggs) into a bowl and pour in the warm milk and cream mixture. Whisk them together gently.
Return the mixture to the double boiler. Stir continuously as the temperature gradually increases. Use a kitchen thermometer to monitor the temperature, ensuring it reaches 82°C. If you don’t have a thermometer, test the texture by running your finger along the back of a spoon. If the mixture stays in place and doesn’t drip, the custard is ready.
Once the custard reaches the right consistency, transfer the bowl into a larger bowl filled with ice water to halt the cooking process. Season with salt and pepper, and then stir in the Parmigiano Reggiano DOP. Mix until the cheese has melted into the sauce, then set the savory cream aside.
Preparing the Crostini:
Next, prepare the crostini to accompany the tartare. Slice the bread into small cubes about 7-8mm in size. Heat a little extra virgin olive oil in a pan, then add the cubed bread and sauté until golden and crispy. Set aside.
Preparing the Beef Tartare:
Now, focus on the beef. Slice the Fassona beef as thinly as possible, ensuring it is as fresh as possible. If there are any visible fat strands, carefully trim them off. Gently flatten each slice with the back of a knife, and then cut them into strips followed by small cubes of about 0.5cm.
Transfer the diced beef into a bowl and drizzle with a small amount of extra virgin olive oil. Mix well to coat the meat with the oil, adding a touch of salt, fresh thyme, and pepper to season.
Assembling the Dish:
For plating, form the tartare into quenelles using two spoons. To do this, scoop a small amount of the beef mixture with one spoon, then transfer it to the second spoon, shaping the tartare into oval-shaped mounds. Arrange the quenelles onto individual plates.
Garnish with fresh arugula and scatter some of the crispy bread cubes over the tartare. For added flavor, finish with freshly ground black pepper and a drizzle of extra virgin olive oil. If desired, use a vegetable peeler to shave some Parmigiano Reggiano over the top for an extra touch of richness.
Finally, serve the tartare with the warm savory English cream on the side. Enjoy immediately for a sophisticated appetizer that combines the finest flavors in one perfect bite.
Tips for Serving:
- The Fassona beef used in this recipe is essential for achieving the delicate and flavorful texture of the tartare. It is recommended to purchase the highest quality, freshest beef possible.
- Adjust the amount of Parmigiano Reggiano to your preference, as its rich flavor complements the cream and the beef beautifully.
- You can also serve this dish with a chilled white wine or a crisp prosecco for an added touch of elegance.
