Cube of Tartare by Cannavacciuolo

Method

1. Cut the beef fillet in half and extract three cubes: two to be cooked and one to be left raw. Use the trimmings for the tartare.
2. Marinate the cubes with salt, oil, pepper, and thyme for 10 minutes.
3. For the tartare, finely dice the trimmings, season with oil, thyme, salt, and pepper, and marinate for 10–20 minutes.
4. Prepare the gorgonzola fondue: in a cold saucepan, combine gorgonzola and cream. Heat over medium-low heat, whisk until smooth.
5. Prepare the mushrooms: cut cardoncelli into large pieces. In a pan with oil and a garlic clove, sauté the mushrooms until golden. Remove garlic and set aside.
6. Prepare the savory sabayon: separate the egg yolks from the whites. Place the yolks in a bowl, add a drizzle of cream and a pinch of salt. Whisk over a bain-marie until frothy.
7. Clean the pan with paper towel. Sear the two beef cubes over medium-high heat to desired doneness (medium-rare recommended).
8. Plate: using a rectangular ring mold, place the tartare in the center. Arrange the cooked cubes alongside or on top. Garnish with gorgonzola fondue, sabayon, and sautéed mushrooms.