Tartare di manzo

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Last week I was in the mood for some yummy meat. For some reasons, I started craving the rich taste of horse meat tartare that my mom use to make when I was little; finely ground meat with some salt, pepper, and lemon drops. Unfortunately, it is very difficult if not impossible to find horse meat in the United States as not many people eat it. I therefore decided to go with beef filet tartare.

Here is what you need for this recipe

– freshly ground beef filet

– sweet potatoes

– sliced bread of your choice

– Brussels sprouts

– garlic

– fresh parsley and marjoram

– lemon

– EVO oil, salt, and pepper

– Pantaleo cheese and cream of balsamic vinegar (optional)

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Procedure

Start by washing the sweet potatoes and the Brussel sprouts and cutting them in half. Remove also the hard leaves of the sprouts. Seasons with salt, pepper, chopped garlic, and EVO oil. Roast in the oven at 180C (375F) till cooked, and maybe a little crunchy.

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In the meantime, start prepping the meat by adding the finely chopped parsley and marjoram, some EVO oil, and salt and pepper to taste; mix everything.

IMG_2508Once baked, scoop the potato pulp out and mash it. I have also sifted it to make it even smoother and lumps free. Lastly, roast the bread slices and sprinkle them some EVO oil. Now you are ready to plate! Use your creativity!

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As a final touch, squeeze some lemon drops right before eating the tartare. Lemon juice is acidic, therefore will “cook” a bit the raw meet of the tartare; make sure you add it only at the end. IMG_2516

And voila’, the beef tartare is ready to be eaten! Enjoy! Stay tuned for the next recipes and for my Christmas menu!

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This entry was published on December 22, 2014 at 22:22. It’s filed under Primi Piatti, Secondi Piatti and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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