Beef tartare with Pecorino cheese cream and toasted pistachios

• 30 minutes to freeze • 10 minutes to prepare • 5 minutes to cook • Serves 4

 

 

10 MINUTES 

Summer vacation is over and we are finally back!

I felt like having some red meat and Pecorino cheese doesn't really need an explanation, ha ha.
Here you can learn how to make classic beef tartare in just a few simple steps. It’s like fine dining, but at home!

This classic French recipe is easy to find in bistros, cafes, and restaurants around Europe. I played with the flavor profile in this beef tartare recipe to include traditional French ingredients while still putting my own playful spin on it. Every bite is bold, acidic, and still completely satisfying.

Here's what you will need for the 4-serving recipe:

 

800 g  beef, eye of round, or other

100 g grated Pecorino cheese

4 tablespoons cow milk

100 g toasted pistachios

truffle oil

salt and pepper

 

1. Place beef in the freezer to firm slightly. You want the surface to be frozen and the inside to be chilled (this should take about 30 minutes)
2. Meanwhile, prepare the Pecorino cheese cream: grate the cheese and melt it into the milk over low heat. Add freshly ground pepper according to your taste
3. Hand-cut beef into sheets, then strips, then chopped cubes about half centimeter per side
4. Prepare the tartare: place the beef in a large bowl, then add 4 tablespoons of EVO oil (I used truffle oil), salt and pepper. Stir gently to mix
5. Meanwhile, toast pistachios and chop them finely
6. Finally, place a ring mold on each plate. Place beef in the ring old and pat it down gently with the bottom of a spoon to create a flat surface, so when the ring mold is removed the tartare remains in a cylindrical shape
7. Remove ring mold and top the tartare with Pecorino cheese cream. Season with EVO oil and salt, then sprinkle some pistachios

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.