Scopri

Steak tartare with artichoke and pecorino salad

Steak tartare is a very fast dish and much of its appeal depends on it being fresh

Chef Danilo Angè

Difficulty: easy

Method: 35'

Difficulty: easy

Method: 35'

Chef Danilo Angè

Difficulty: easy

Method: 35'

Difficulty: easy

Method: 35'

Method

  1. 01 / Prepare the artichokes

    Prepare a bowl with cold water and lemon juice

    Snip off tips of leaves with thorns

    Remove hard outer leaves until reaching the most tender part

    Clean artichoke stems and bottoms with a small knife, removing the harder green part

    Cut artichokes in half

    Remove the fuzzy choke with a corer or small knife

    Dip artichokes in water and lemon

  2. 02 / Prepare steak tartare

    Let capers desalinate in water

    Drain anchovies of oil and finely chop

    Remove excess fat from meat

    Cut meat into small cubes and put in a bowl

    Add grated lemon zest to meat

    Add finely chopped marjoram, desalinated capers, and anchovies to meat

    Dress with salt, pepper, mustard and extra virgin olive oil

  3. 03 / Finish preparing the artichokes

    Drain and dry artichokes

    Cut into thin julienne strips

    Dress with extra virgin olive oil, salt, and pepper

  4. 04 / To serve

    Arrange meat on serving dishes

    Place artichokes on top of steak tartare

    Top with Pecorino shavings

    Garnish with marjoram leaves if desired

Wine pairing

Pair steak tartare with a delicate and fragrant white wine such as South Tyrolean Pinot Grigio, or with a more structured white like Sauvignon Blanc.

Steak tartare is a very fast dish and much of its appeal depends on it being fresh; advance preparation is therefore not recommended.

Do not buy meat that is not lean; otherwise, it will end up hard, stringy, and difficult to chew.

To avoid oxidation, do not cut the meat in advance. Once cut, season and enjoy it as soon as possible.

Do not use a blender or food processor to cut the meat because it will turn to mush! Cutting it with a knife gives the tartare a very pleasant texture and taste.

The zest is the part of the lemon richest in essential oils and pleasantly fragrances the meat. Do not use the juice, it would cook the meat and create an unpleasant consistency.

If you have leftover tartare that has already been seasoned, you can reuse it in meatballs or ravioli filling.

Use a lean cut of beef; we suggest the prized tenderloin, but other cuts such as rump, bottom sirloin, or whatever else your trusted butcher has available work well too.

You can combine lemon zest with zest from an orange or other citrus fruits.

You can replace the marjoram with basil or chives to your taste, as long as they are fresh.

Combine the tartare with a seasonal vegetable; if artichokes are not available, you can make the tartare with white celery, finely sliced raw fennel, or rocket.

The aged Pecorino gives the dish a strong flavour; you can replace it with Parmigiano Reggiano or another hard cheese of your preference.

Ingredients for 4 people

For the steak tartare

600 g beef tenderloin

Zest of 1 lemon

1 bunch marjoram

30 g capers, desalinated

30 g anchovies in oil, drained

20 g mustard

20 g extra virgin olive oil

For the garnish

4 artichokes

Juice of 1 lemon

120 g aged Pecorino Toscano

20 g extra virgin olive oil

Salt and pepper

Wine pairing

Pair steak tartare with a delicate and fragrant white wine such as South Tyrolean Pinot Grigio, or with a more structured white like Sauvignon Blanc.

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