BEEF TARTARE
Easy, easy recipe!
Beef tartare is a tasty recipe, easy to make.
Today we will explain everything to you, in order to prepare this delicious dish even at home.
CHOOSE MEAT
To prepare an excellent Beef Tartare, the first thing you have to choose is the cutting of the meat.
We advise you to choose one of these, because they are the most tender: Fillet, Rump, Walnut.
For a good result of the dish, the password is quality; your butcher will be able to show you the best meat.
The photos in the post are from the CANTINALE, the restaurant of the Fattoria Castello di Monteriggioni.
HOW TO CUT MEAT
Now that you have chosen the meat cut you prefer, arm yourself with a good knife.
To preserve meat, you must use a clean surface and a knife.
Begin to clean the meat of fat and ribs.
As a second step, cut the meat into strips; when your strips are ready, cut them the other way, creating cubes.
Continue to cut the meat, until you reach the size of the pieces you like best.

CONDIMENT
Now you have arrived at the moment to use your imagination, looking for combinations according to your tastes.
Our first tip concerns EVO oil: take a container to put your cut meat, add good Extra Virgin Olive Oil and mix everything gently with clean hands.
You can now dedicate yourself to the choice of condiments: salt, pepper, mustard, egg , homemade mayonnaise, anchovies, capers …
PLATING
Almost there, soon you can enjoy Beef Tartare.
Place a pastry cutter on the plate, and put your meat inside the pastry cutter.
Add the seasonings, and GOOD APPETITE!

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