Massimo Spigaroli's beef fillet tartare recipe is beautifully decorated with a vibrant selection of vegetables and 'petals' of Parmesan cheese. The chef uses beef from Chianina oxen, the striking white cattle native to central Italy, but this dish can be made with any variety of good quality beef.
Begin by preparing the vegetables. Peel the carrot, slicing down the sides to create a rectangular cuboid. Chop across into thin squares and set aside. Slice the asparagus spears in half lengthways and chop into pieces roughly the same size as the carrot pieces
Place a large pan of salted water over a high heat and bring up to the boil. Once boiling, add the carrots and blanch for 30–40 seconds, refreshing immediately after in iced water. Repeat with the asparagus, spinach, broad beans and sprout leaves respectively, blanching and refreshing each individually
Place a separate pan over a medium heat and add a dash of oil. Lightly sauté the mushrooms until cooked, then remove from the pan and leave to drain on kitchen paper
For the tartare, finely chop the fillet using a very sharp knife until it has a consistency similar to mince. Season generously with salt and pepper and dress liberally with olive oil. Divide between 8cm ring moulds in the centre of plates and leave to rest at room temperature until ready to serve
Shave off thin, evenly-sized rectangles of Parmesan using a knife or grater. Cut each rectangle diagonally in half, creating triangular 'petal' shapes. Arrange on a plate and set aside until required
To serve, place a round of tartare in the centre of each plate and carefully remove the ring mould. Arrange the vegetables across the top in individual lines, scattering any remaining sprout leaves across the plate
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Line the Parmesan petals up next to the tartare, finishing with edible flowers and another good drizzle of olive oil
Working on his grandfather's farm, Massimo Spigaroli manages to run a Michelin-starred restaurant at the same time as his charcuterie business, which produces the best Culatello in the world.
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