Beef tartare flower with medium fruity extra virgin olive oil

Roberta's recipes

1 year ago

A flower made with a careful, meticulous preparation, putting together the ingredients with care and with a meticulous preparation of the dish, starting from the noblest part of the beef, the tenderloin. A skilful and almost magical touch that accompanies the meat with goat cheese and fresh goat ricotta, with sweet and sour Tropea red onion, pistachio pesto with the intense aroma of truffles and, above all, with the fragrance and strong flavor , but which does not cover the aromas of the dish, of the DOP extra virgin olive oil, medium fruity. In short, a preparation of olfactory sensations that conquers with the image and the much commitment and love inserted in the preparation. Here, all of this is beef tartare flower is “Roberta's cooking with extra virgin olive oil” offers us for this Sunday. Enjoy your meal!

difficulty: medium
Preparation: 45 min
Cooking time: 5 min
Serves: 4 Guests
Cost: medium / high

INGREDIENTS
For the beef tartare:
– 400 g fillet
– Tuscia Dop extra virgin olive oil – medium fruity
- salt to taste

For the pistachio pesto:
– 20 g chopped pistachios
– 10 g sparkling water
– 10 g Tuscia Dop extra virgin olive oil – medium fruity
– 15 g fresh goat ricotta
- salt to taste

For the goat quenelle:
– 40 g fresh goat cheese
– 4-5 threads of chives

For the sweet and sour onion:
– half a red Tropea onion
– 100 g white wine vinegar
– 100g water
– 50 g cane sugar
- salt to taste

To decorate the plate: grated black truffle and 4 chives
and Tuscia Dop extra virgin olive oil – medium fruity.

For the beef tartare
Chop the beef fillet with a knife and then transfer it into a glass container. Marinate the meat for about 30 minutes with the Tuscia Dop extra virgin olive oil and fine salt.

For the pistachio pesto
Blend the pistachios, combining the sparkling water, the goat ricotta and the Tuscia Dop extra virgin olive oil. Work until you obtain a smooth and homogeneous cream. Season with salt and keep aside.

For the goat cheese quenelle
Finely chop the chives, add them to the fresh goat cheese and mix well. Form quenelles with the help of two wet spoons.

For the sweet and sour onion
In a small pan, put the red onion cut into petals with the white wine vinegar, natural water, cane sugar and fine salt. Cook and caramelize to a crunchy texture.

Composition of the dish
With the help of a pastry cutter, form a disc, open in half to give the shape of a blossomed flower and arrange in the center of the plate. Add a few points of pistachio cream. The quenelle of fresh goat cheese will act as the "pistil", the 2 capers the "stamens", the caramelised onion will form the sepals and the chive thread will represent the peduncle of the "flower of joke". Add a few tufts of curly parsley and complete with grated black truffle from Lessinia.

Tags: Robert's kitchen