Italian
Beef Tartare
by Cucina con Ruben · 548K subscribers on YouTube
A quick and elegant beef tartare with a mustard-mayonnaise dressing, capers, olives, and red onion, finished with fresh herbs and raspberries.
Ingredients
15 items- Filetto di Manzo (ritagli)Trimmings from the beef fillet
- 1 pcsEgg Yolk
- Lemon ZestFrom one lemon
- 1/2 pcsLemon JuiceJuice of half a lemon
- Mustard SeedsA pinch
- Senape LisciaA pinch
- Extra Virgin Olive OilFor the emulsion and to taste
- Red OnionA small amount, finely chopped
- Desalted CapersRinsed to reduce salt
- Taggiasca OlivesA few
- ParsleyChopped, to taste
- Fennel FrondsWild fennel herb, chopped
- Raspberries(optional) — For garnish
- SaltTo taste
- PepperTo taste
Method
- Trim the beef filet trimmings and dice them into very small cubes.
- In a bowl, combine one egg yolk, lemon zest, lemon juice, both whole-grain and smooth mustards, and a pinch of salt.
- Slowly drizzle in extra virgin olive oil while whisking to form a loose emulsion (do not fully mount like a mayonnaise).
- Add the diced beef to the emulsion and mix well.
- Finely chop a small amount of red onion, and add along with rinsed capers, taggiasche olives, chopped parsley, and chopped fennel herb (finocchietto). Mix gently.
- Taste and adjust seasoning with salt and pepper.
- Plate the tartare in small mounds, garnish with a few raspberries and fennel fronds.
- Serve with crispy bread.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
