Tartara di Manzo
Prep Time: 15 min
Difficulty:1 out of 5
3/4 pound tenderloin “ Piedmont Fassona”
1 pinch salt flor du sel to taste
ground white pepper to taste
6 asparagus tips, boiled 30 sec
1 small beetroot, boiled and chopped in brunoise style
1 teaspoon yellow mustard sauce to garnish
1 Parmesan sauce (Parmesan stock reduced) to garnish
a kind of flower to garnish
1 teaspoon brown mustard
1/2 teaspoon Tabasco
1 teaspoon Worcester sauce
1 teaspoon sparkling water
1 teaspoon brandy
In a medium bowl, mix the beef (chopped in small squares) with the dressings, until well blended.
with the ring put half portion down, put on top the beetroot (dressed with salt and evo), finish with the asparagus and a spoon of extra virgin Tuscan olive oil (cold press). put the garnish as you prefer.
Instead of a Piedmont Fassona's Breed you can by Angus' breed "USDA Prime choice". I suggest to eat this with a big portion of homemade french fries, it’ s a perfect mix!