Italian Beef Tartare | Tartara di Manzo

Tartara di manzo is a dish of complete exposure. The beef is raw, the seasoning is restrained and every detail can be tasted immediately. Chef Diego Puddu’s original recipe pairs hand cut tenderloin with brown mustard, Worcestershire sauce, a little chile, sparkling water and brandy, then layers it with beetroot and asparagus.

The plate is finished with Tuscan extra virgin olive oil, yellow mustard, Parmesan sauce and an optional edible flower. It is elegant enough for a special dinner, yet its success depends less on decoration than on cold beef, clean cutting, balanced seasoning and immediate service.

This expanded version preserves the original ingredients, proportions and presentation while explaining every stage in greater detail. Because the recipe uses raw beef, read the safety guidance before shopping and keep the meat properly chilled throughout preparation.

Servings and Timing

Servings: 4. Prep Time: about 25 minutes. Cook Time varies with the cut and technique described above. Total Time: follow the doneness and resting cues in the method rather than the clock alone.

Ingredients for the Beef

Three quarters of a pound Piedmontese Fassona tenderloin, or very fresh high quality beef tenderloin suitable for raw preparation

One pinch fleur de sel, plus more only if needed

Ground white pepper to taste

Ingredients for the Dressing

1 teaspoon brown mustard

One half teaspoon Tabasco sauce

1 teaspoon Worcestershire sauce

1 teaspoon sparkling water

1 teaspoon brandy

Ingredients for the Vegetables

6 asparagus tips, blanched for about 30 seconds and cooled

1 small beetroot, cooked, cooled and cut into a fine brunoise

Extra virgin olive oil for seasoning the beetroot

Fleur de sel for seasoning the beetroot

Ingredients for Garnishing

1 teaspoon yellow mustard sauce

Parmesan sauce made from reduced Parmesan stock, enough for small accents on two plates

Cold pressed Tuscan extra virgin olive oil for finishing

An edible flower for each plate, optional

What Each Dressing Ingredient Contributes

Brown mustard brings acidity, gentle spice and enough body to hold the dressing together. Worcestershire adds savory complexity and salt. Tabasco gives direct heat, while brandy supplies aroma. Sparkling water lightens the mixture and helps it spread across the beef.

The proportions matter because these ingredients are concentrated. Mixing them before they touch the tartare prevents one cube from receiving too much chile or mustard. A uniform dressing lets the diner experience the beef first and the seasoning as a supporting structure.

Recipe at a Glance

Preparation time: 15 minutes

Cooking time: No cooking for the beef, plus advance cooking and cooling for the vegetables

Difficulty: 1 out of 5

Serves: 2

Essential Raw Beef Safety

Buy the beef from a trusted butcher and explain that it will be served raw. Choose an intact piece of tenderloin with a clean fresh aroma and use it promptly. Raw beef always carries risk, so ingredient quality and careful handling reduce risk but cannot eliminate it.

Keep the meat refrigerated until the moment you cut it. Use clean hands, a sanitized board and a very sharp knife reserved for the task. Keep raw beef away from vegetables and ready to eat foods. Serve the tartare immediately after mixing and do not leave it at room temperature.

People who are pregnant, very young, older or living with a weakened immune system should avoid raw or undercooked meat. If there is any doubt about safety or freshness, cook the beef instead of serving it as tartare.

Prepare the Vegetables First

The beetroot and asparagus must be completely cold before they touch the beef. Warm vegetables would raise the temperature of the tartare and soften its texture. They can be cooked earlier the same day, cooled quickly and refrigerated in separate covered containers.

Cutting the beetroot into a fine brunoise means making very small, even cubes. Their size should echo the hand cut beef without competing with it. Blot excess moisture so the beet does not release red liquid across the plate.

Blanch the Asparagus

Bring a small pot of salted water to a boil. Add the six asparagus tips and cook for about 30 seconds, just as the original recipe directs. Transfer them immediately to cold water, then drain and dry thoroughly.

This quick treatment preserves a fresh green color and a gentle snap. Large or mature asparagus tips may need a little more time, so test one with the point of a knife. They should be tender enough to eat but not soft.

Season the Beetroot

Place the diced beetroot in a small bowl. Add a small pinch of fleur de sel and just enough extra virgin olive oil to coat the cubes lightly. Mix carefully so the pieces remain distinct.

Beetroot contributes sweetness, earthiness and color. It should function as a measured middle layer, not a wet salad. Taste before adding more salt because the beef dressing and Parmesan sauce will also season the final plate.

Chill the Equipment

For especially clean texture, chill the mixing bowl and serving plates for a short time before preparation. Cold equipment helps the beef remain firm while it is cut, dressed and shaped.

Do not freeze the finished tartare. The goal is cool freshness, not icy meat. If the tenderloin feels too soft to cut neatly, place the intact piece in the freezer only briefly, then remove it while it is still fully pliable.

Trim the Tenderloin

Inspect the beef and remove silver skin, firm connective tissue and excess exterior fat. Tenderloin is naturally lean, which suits this preparation because waxy fat is unpleasant when raw.

Work efficiently and return trimmed portions to the refrigerator if you pause. The usable meat should look clean and uniform. Discard scraps that contain connective tissue, and never mix meat that has become warm into the tartare.

Cut the Beef by Hand

Slice the tenderloin across the grain into thin pieces. Stack only a few at a time, cut them into narrow strips and then cut the strips into small cubes. The original recipe describes small squares, which create a defined, pleasant bite.

Hand cutting protects texture better than turning the meat into a paste. Keep the cubes reasonably even so each forkful feels balanced. A sharp knife is essential because a dull blade crushes the tenderloin and forces the cook to work too slowly.

Mix the Dressing Separately

In a small bowl, combine the brown mustard, Tabasco, Worcestershire sauce, sparkling water and brandy. Stir until smooth. The sparkling water loosens the mixture so it can coat the beef lightly rather than gather in concentrated spots.

Taste the dressing before adding it to the meat. It should be lively but not aggressive. The quantities are designed for three quarters of a pound of tenderloin, so measure carefully. Extra sauce would hide the ingredient that should remain central.

Dress the Tartare

Place the cold beef cubes in the chilled bowl. Add the prepared dressing, one pinch of fleur de sel and white pepper to taste. Fold gently until every piece has a thin, even coating.

Do not knead or compress the meat. Overmixing destroys the clean cubes and produces a heavy texture. Taste only if you are comfortable consuming raw beef, then correct salt or heat with restraint. The garnishes will add more seasoning.

Why Fassona Works

The original recipe specifies Piedmontese Fassona tenderloin. Fassona is valued for lean, tender meat and has a strong connection to Piemonte, where raw beef preparations belong to the regional table.

The recipe also permits high quality Angus beef, including USDA Prime tenderloin. Whatever the breed, freshness, cut and handling matter more than a prestigious label alone. Ask the butcher for a whole piece rather than meat that has already been ground.

Prepare the Parmesan Sauce

Chef Puddu’s recipe describes a sauce made by reducing Parmesan stock. The exact house formula was not provided, so this expanded article does not invent one. Use a light, smooth Parmesan sauce you already trust and keep the quantity small.

The sauce should be cool or barely warm when it reaches the plate and thick enough to hold a clean accent. Its savory depth complements the beef, but too much will dominate both tenderloin and beetroot.

Shape the First Layer

Place a round plating ring in the center of a cold plate. Spoon half of one serving of dressed beef into the ring. Level it gently with the back of a spoon without packing it into a dense cake.

Repeat on the second plate. A loose but stable layer is ideal. Compressing too firmly makes the tartare feel tough, while leaving large gaps prevents the finished stack from holding its shape.

Add Beetroot and Finish the Stack

Divide the seasoned beetroot between the two rings, forming a thin middle layer. Add the remaining beef over the beetroot and level the surface carefully. The original instruction places beetroot above the first beef portion, creating color inside the tartare.

Lift each ring straight upward. If the stack clings, run the tip of a small knife around the inner edge before removing it. Work calmly because the plate should remain clean.

Arrange the Asparagus and Garnishes

Place three asparagus tips on each portion. Add small accents of yellow mustard sauce and Parmesan sauce around the tartare. Finish the beef with a spoonful of excellent Tuscan extra virgin olive oil.

Add an edible flower only if it is confirmed safe for culinary use. The garnish should support the composition rather than distract from it. Leave enough open space on the plate for the colors and textures to remain clear.

Serve Immediately

Bring the tartare to the table as soon as it is plated. Time affects both safety and texture. The beef should be cool, the asparagus fresh and the sauces distinct.

Do not save dressed leftovers for another meal. Prepare only the amount that will be eaten immediately. If plans change before mixing, keep the intact meat refrigerated and cook it later rather than storing finished tartare.

Homemade Fries as a Companion

Chef Puddu recommends a generous portion of homemade fries. Their heat, crisp surface and salty richness create contrast with the cool, tender beef. Serve them alongside the tartare rather than underneath it so steam does not warm the raw meat.

Keep the fries simply seasoned. The plate already contains mustard, Parmesan, beetroot and olive oil. A clean fried potato provides texture without adding another competing sauce.

A Note on Substitutions

Use the Angus tenderloin alternative suggested in the original recipe when Fassona is unavailable. Do not substitute ordinary packaged ground beef, since the recipe depends on a fresh intact cut and hand preparation.

If brandy is unsuitable, omit it rather than replacing it with a strongly flavored spirit. If asparagus is out of season, it is better to simplify the garnish than to add a vegetable whose texture does not belong. Preserve the balance of beef, acidity, mild heat and savory seasoning.

The Piedmontese Logic of Raw Beef

Raw beef has a particular place in the food culture of Piemonte, where excellent cattle and restrained seasoning allow the meat to remain recognizable. The preparation is often appreciated for tenderness, mineral character and the contrast between cool beef and aromatic finishing ingredients.

Chef Puddu’s version travels beyond a minimal regional model by adding beetroot, asparagus and composed sauces, yet it keeps the same essential hierarchy. The tenderloin remains the main flavor. Every addition must therefore earn its place through contrast rather than volume.

A Calm Fifteen Minute Workflow

The stated fifteen minute preparation time is realistic only when vegetables and sauce are already cooked and cold. Set out the ring, plates, knife and bowls first. Measure the dressing, season the beetroot and dry the asparagus before removing the tenderloin from refrigeration.

Once the beef comes out, work without interruption. Trim, dice, dress, shape and garnish in sequence. This organization protects temperature and keeps the cook from touching cabinets or containers with hands that have handled raw meat.

Plating Without a Ring

A metal ring creates the original layered presentation, but the flavor does not depend on specialized equipment. Without one, form two loose ovals with cold spoons and place the beetroot beside or in a shallow line across the top.

Do not press the tartare into a cup and invert it, since this compacts the cubes. A free form plate can look equally intentional when the portions are even, the sauces are applied sparingly and the asparagus follows a clear direction.

Texture Is the Recipe’s Architecture

The plate combines several distinct textures. Tenderloin should feel soft but defined, beetroot should be finely diced, asparagus should retain a snap and fries should arrive crisp. Parmesan sauce provides a smooth accent, while olive oil gives fluidity and aroma.

If every component becomes soft, the tartare loses energy. That is why drying, cooling and careful cutting are as important as seasoning. Texture allows a small list of ingredients to create variety without introducing unnecessary flavors.

Serving the Tartare as Antipasto or Secondo

At three quarters of a pound for two people, the original quantity makes a substantial portion. It can serve as a refined secondo with fries and a simple salad, or as a generous shared antipasto for a larger table.

If serving several courses, reduce the portion while keeping the dressing in the same proportion. Do not make a full batch and leave part waiting in the kitchen. Mix each portion close to service so temperature and texture remain controlled.

Final Sensory Checkpoints

Before plating, look for distinct beef cubes with a light sheen, not a pool of dressing. The aroma should be fresh, gently mustard scented and free from any questionable meat odor. The mixture should remain cold to the touch.

On the finished plate, taste should move from tender beef to mild heat, sweet beetroot, green asparagus and savory Parmesan. If one garnish dominates, use less on the second plate. The final olive oil should be aromatic enough to register without making the tartare greasy.

Preparing for a Dinner Party

For guests, complete all cooked components in advance and refrigerate them separately. Chill the plates, measure the dressing and set the table before the beef is cut. The final preparation should happen only when everyone is ready to eat.

Explain that the dish contains raw beef and alcohol before serving it. This gives guests a real choice and allows an alternative course to be prepared without embarrassment. Good hospitality includes respecting dietary, health and personal preferences as carefully as the recipe itself.

The Zafferano & Co. Perspective

Chef Diego Puddu’s tartara di manzo succeeds because it treats simplicity as precision. Fassona or excellent tenderloin provides the center, while mustard, sparkling water, brandy and chile form a measured dressing.

Beetroot adds sweetness and color, asparagus adds freshness, Parmesan contributes savory depth and Tuscan olive oil gives the final aroma. Prepare every component before cutting the beef, keep everything cold and serve without delay. The result is an elegant Italian beef tartare whose confidence comes from clean technique rather than excess.

Recipe Information

Servings: 4. Prep Time: about 25 minutes. Cook Time varies with the cut and technique described above. Total Time: follow the doneness and resting cues in the method rather than the clock alone.

Preparation time: 15 minutes

Cooking time: No cooking for the beef, plus advance cooking and cooling for the vegetables

Difficulty: 1 out of 5

Professional Technique

Bring the meat to an appropriate working temperature, dry the surface before searing, and respect the resting period after cooking. Use a thermometer when the cut benefits from precise doneness. Braised preparations should simmer gently rather than boil, while quick-cooking cuts should be removed from heat before carryover cooking pushes them past the target.

Mistakes to Avoid

The most common errors are warm beef, uneven cutting, excessive dressing and overcompressed plating. Each one hides the tenderloin’s texture. Another mistake is using wet beetroot, which stains the plate and loosens the stack.

Burning chile heat or too much Worcestershire can make every bite taste the same. Measure first, then adjust only if needed. Tartare rewards restraint because the quality of the central ingredient should remain obvious.

Chef Gianluca’s Recommendation

For the best result, prioritize ingredient quality and execute the basic technique cleanly before adding decorative touches. The finished recipe should taste balanced first; presentation comes second. Make the final adjustment for salt, acidity, sweetness, or texture immediately before service, then serve without unnecessary delay.

Wine Pairing

Moscato d’Asti DOCG — aromatic sweetness and fresh acidity match the dessert without making the finish heavy.

Vin Santo del Chianti Classico DOC — oxidative complexity and balanced sweetness complement baked, nutty and pastry flavors.

Brachetto d’Acqui DOCG — red-fruit perfume and gentle sparkle refresh the palate between sweet bites.

Nutrition per Serving

Approximate nutrition per serving: 560 calories, 1.48 oz protein, 0.85 oz carbohydrates, 1.09 oz fat, 0.35 oz saturated fat, 0.14 oz fiber, 0.21 oz sugars, 760 mg sodium, and 135 mg cholesterol. Values vary with the cut of meat and serving size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Chef Gianluca