Beef Tartare Recipe with Vegetables

Starter
medium
4
30 minutes

PT30M

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.

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Ingredients

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Metric

Imperial

Tartare

500g of beef fillet
extra virgin olive oil
salt
pepper

Garden vegetables

1 carrot
8 asparagus spears
30g of spinach leaves
80g of broad beans
1 handful of sprout leaves
100g of shimeji mushrooms, washed and trimmed
extra virgin olive oil
salt

To serve

Parmesan shavings
edible flowers
extra virgin olive oil

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8cm metal rings

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

1 carrot
8 asparagus spears

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

30g of spinach leaves
80g of broad beans
1 handful of sprout leaves

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

extra virgin olive oil
100g of shimeji mushrooms, washed and trimmed

Keeping the blanched and fried vegetables separate, drizzle generously with oil and season with a pinch of salt. Set aside until ready to serve

extra virgin olive oil
salt

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

500g of beef fillet
salt
pepper
extra virgin olive oil

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

Parmesan shavings

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

Line the Parmesan petals up next to the tartare, finishing with edible flowers and another good drizzle of olive oil

edible flowers
extra virgin olive oil

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Massimo Spigaroli

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.