For 4 people
320 g of pure Piedmontese Fassona beef (rump) 200 cl amber beer 7 g of Maldon salt 20 cl of Chianti olive oil 1 Williams pear Freshly ground Madagascar pepper 1 tray of green shiso (wild sesame)
Cut the meat into 5 mm thick slices and place them in a terrine. Cover with cold beer and leave to marinate for about 3 minutes. Dry, cut into small cubes and dress with: pepper, Maldon salt and extra virgin oil, in that order. Leave until the oil has been completely absorbed by the meat.
Place the tartare on a plate, lay over the raw pear sticks (to simplify the digestion of the raw meat). Accompany with green shiso (wild sesame) to add an aromatic touch.
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