ANTIPASTS

Meat tartare

The meat tartare is a classic appetizer that satisfies even the most difficult palates.

As with fish tartare, the quality of the ingredients must be very high and the products that are used must be very fresh. Let's see together how to prepare this recipe, simple but tasty and, as always, add a personal touch to make your dishes unique.

An olive paté can give a stronger note to the dish. A grated truffle instead will make it special.

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Meat tartare
Let's prepare a meat tartare together.
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Take the beef fillet
Beef tenderloin is a prized piece. Soft and tasty, it is the ideal piece to cut to create tartare. Cut the fillet into small pieces with a sharp knife and put in a bowl.
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Capers
Cut the capers and add them to the meat.
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Take a fresh egg, separate the yolk from the egg white
The yolk will serve us at the end to serve the tartare. Or you can add it directly to the meat.
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Cucumber in vinegar
Tartare is often accompanied by cucumbers. Cut them into small pieces and add them to the meat.
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Mustard
In a small bowl, add two tablespoons of mustard.
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Add a drizzle of extra virgin olive oil
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Complete with lemon juice
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Add salt and pepper according to your taste
Season the meat with the sauce obtained.
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Serve the tartare
Add your imagination, olive pate or grated truffle and enjoy your meal.
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