Ingredients

  • Beef (lean part) 80 gr p.p.
  • Anchovies n. 2
  • Salt Flower q.s.
  • Organic Extra
  • Virgin Olive Oil q.s.
  • Pepper q.s.
  • Thyme q.s.
  • Marjoram q.s.
  • For the mayonnaise:
  • Soy milk 50 gr
  • Organic Extra
  • Virgin Olive Oil q.s.
  • Lemon juice q.s.
  • White wine vinegar q.s.
  • Chopped fine herbs q.s.
  • Salt q.s.
  • Water q.s.

Procedure

  1. Begin by preparing the mayonnaise by adding the salt, vinegar, lemon juice and chopped fine herbs to the soy milk.
  2. Add Organic Extra Virgin Olive Oil in a trickle using an immersion blender.
  3. To prepare the tartare, start by knife-beating the beef.
  4. Season it with Organic Extra Virgin Olive Oil, salt and chopped herbs.
  5. Plate by placing the meat in a special mold, then add the seasoned tartare, dots of mayonnaise helping with a sac à poche, the anchovies and a few capers.

EXTRA VIRGIN OLIVE OIL PAIRING

Obviously an oil that has body and texture to accompany the meat preparation. An Evo Semidana (Sardinia Oristano) with a medium intense fruitiness, decidedly herbaceous, with hints of almond artichokes and light tomato. Bitter and spicy notes of medium-high intensity. Green color with yellow highlights. Also used in Mediterranean cuisine dishes.