An Italian take on steak tartare from the Piemonte region
Total Time15 minutesmins
Course: Antipasto, Main Course
Cuisine: Piemonte
Keyword: beef, no cook, raw
Ingredients
1 kilo2 lbsbeef filet, from a lean and tender cut
A good drizzle of olive oilq.b.
salt and pepperto taste
a few drops of freshly squeeze lemon juice or more to taste
1clovegarlic
For the toppings (optional)
shavings of parmigiano-reggiano
finely sliced mushroom caps
shavings of white truffle
For the garnish (optional)
Arugula, watercress, microgreens or any other tender salad green
tomatoessliced or cut into wedges
salsa verde
Instructions
Take the beef and mince it as finely as you can manage with a sharp knife. Proceed by cutting it into paper thin slices, then strips and finally into tiny dice, trimming off any stray fat or gristle as you go.
Season the minced beef generously with salt and pepper, mixing them into the beef using a fork that has been spiked with a garlic clove. Then mix in the olive oil, drizzling it over the beef little by little with the same garlic-festooned fork, until the meat glistens.
Just before serving, mix in the lemon juice, again using the same fork. Pick out and discard any bits of garlic that may have gotten mixed in with the beef.
Plate the beef and, if using, decorate with the topping of your choice. You can also decorate the plate with a garnish if you like.