Piedmontese Beef Tartare | Italian Classic

Name: Piedmontese Beef Tartare | Italian Classic
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Cuisine: Italienische Küche
Ingredients: 100 g beef fillet; 15 g capers; 15 g Parmesan block; 10 g anchovy fillets in oil; 10 g shallots; 1 pinch freshly ground black pepper; 2 tbsp extra virgin olive oil; 1 tsp table salt

1 serving

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Ingredients

100 g beef fillet
15 g capers
15 g Parmesan block
10 g anchovy fillets in oil
10 g shallots
1 pinch freshly ground black pepper
2 tbsp extra virgin olive oil
1 tsp table salt

Preparation

1
First, cut the well-chilled beef fillet into thin slices, then into strips, and finally into small cubes of approx. 3 mm. For the best texture, always cut the meat with a sharp knife and do not mince it.
2
Finely chop the anchovy fillets, capers, and peeled shallot. Finely grate or chop the Parmesan as well. Combine all prepared ingredients with the meat cubes in a bowl.
3
Add the olive oil and carefully mix everything. Season with freshly ground black pepper and a pinch of salt. Before serving, let it rest in the refrigerator for approx. 30 minutes so that the flavors can optimally develop.

Tip

Serve the tartare with freshly toasted white bread or ciabatta. A glass of cold beer or a dry white wine perfectly complements the dish.

Gurkerl Küche

Für das perfekte Tatar sollte das Fleisch unbedingt mit einem sehr scharfen Messer von Hand geschnitten werden – so bleibt die Struktur erhalten und das Mundgefühl ist deutlich feiner als bei faschiertem Fleisch.