Piedmontese beef steak tartare is the most classic Italian tartare, originally from Piedmont. As opposed to the delicious French tartare, the Italian tradition wants the meat seasoned just with olive oil, lemon, salt, and pepper: this is to taste the original flavor of the beef. Piedmontese beef steak is a perfect appetizer for a holiday dinner, but also a light lunch. The very important thing is to choose a prime quality cut of meat!
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- 2 Lb (900 g) Eye of Round beef or Tenderloin
- As needed shaved Parmigiano Reggiano cheese
- ½ head green salad
- 1 lemon
- 8 tbsp extra-virgin olive oil
- 1 dash black pepper
- to taste table salt
PIEDMONTESE BEEF STEAK TARTARE RECIPE
To avoid any foodborne risk, I strongly suggest you freeze the meat 3 days before preparing the tartare. After this time, thaw the meat in the fridge and use it as soon as possible.
Trim the meat and discard any trace of fat, then mince with a knife: the size of the beef pieces depends on your taste. Now, season the meat with extra-virgin olive oil, lemon juice, black pepper, and salt. Finally, shape the tartare into 4 balls, garnish with shaved Parmigiano Reggiano, and serve immediately along with a green salad.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
TAKE A LOOK AT THIS:
SPICY STEAK TARTARE with ginger juice, pomegranate and poppy seeds
PRINTABLE RECIPE
- 2 Lb (900 g) Eye of Round beef or Tenderloin
- as needed shaved Parmigiano Reggiano cheese
- ½ head green salad
- 1 lemon
- 8 tbsp extra-virgin olive oil
- 1 dash black pepper
- to taste table salt
- PIEDMONTESE BEEF STEAK TARTARE RECIPE
To avoid any foodborne risk, I strongly suggest you freeze the meat 3 days before preparing the tartare. After this time, thaw the meat in the fridge and use it as soon as possible.
Trim the meat and discard any trace of fat, then mince with a knife: the size of the beef pieces depends on your taste. Now, season the meat with extra-virgin olive oil, lemon juice, black pepper, and salt. Finally, shape the tartare into 4 balls, garnish with shaved Parmigiano Reggiano, and serve immediately along with a green salad.
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