Fassona Beef Tartare
Ingredients (serves 4)
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1 lb 1 oz boneless Fassona sirloin (480 g)
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7 cups arugula (200 g)
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7 oz goat cheese (200 g)
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2 cups cherry tomatoes (300 g)
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1 tablespoon honey mustard (20 g)
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1 teaspoon balsamic vinegar (4 g)
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2 teaspoons extra virgin olive oil (10 g)
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½ teaspoon salt (2 g)
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¼ teaspoon black pepper (1 g)
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2.8 oz Pane Carasau (80 g)
Instructions
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Wash and halve the cherry tomatoes. Place them on a baking sheet, season with salt and olive oil, and roast in a convection oven at 350°F (180°C) for 20 minutes.
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Meanwhile, trim the sirloin of any sinew or membrane. Slice it into strips, then dice, and finally chop finely with a knife.
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Season the beef with salt, extra virgin olive oil, and honey mustard.
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Soften the goat cheese with a splash of water and whisk until smooth and creamy.
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Wash and dry the arugula. Season it with salt, extra virgin olive oil, and balsamic vinegar.
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To plate: use two ring molds (one 6.3 in / 16 cm, one 3.5 in / 9 cm) to shape the tartare. Place about 4.2 oz (120 g) of beef per serving. Finish with a dollop of goat cheese, roasted cherry tomatoes, seasoned arugula, pieces of Pane Carasau, a drizzle of olive oil, and a pinch of black pepper.
