Beef tartare, also known as “battuta di manzo,” is a simple yet refined recipe that highlights the quality and freshness of its ingredients. The key to success lies in hand-chopping the meat, which keeps it tender by breaking down the fibers, and the ability to season it to order, according to each guest’s preference.
Beef tartare should always be prepared with a knife, never put through a meat grinder, to avoid altering its texture and flavor. Manual cutting allows the meat to remain soft yet firm, with a natural grain that melts in your mouth. This also applies to tuna tartare.
To achieve a perfect tartare, it is essential to choose a very lean and tender cut that still possesses character and flavor. The most suitable parts are found in the shoulder and leg, where the muscles are more active and therefore richer in taste. Ideal cuts include eye of round, top sirloin, silverside, top round, rump, or lean loin, each with its own aromatic profile: the top sirloin offers a bold and persistent taste, while the silverside is more delicate and soft on the palate. The important thing is to avoid choosing a piece that is too fatty. Beef tenderloin, however, is often considered less suitable—despite its fame—because it has a more neutral flavor, a high waste percentage, and a cost disproportionate to the result. In fact, tartare was created to enhance less premium cuts that are full of personality and authentic taste.
Lemon is widely used to season tartare. In this case, even though I love lemon, I advise against it because it tends to “cook” the meat and excessively mask other flavors. I prefer two or three drops of vinegar or a few drops of ginger juice, obtained by grating it and pressing the pulp with a teaspoon.
Cut the meat into small cubes, then place it on a cutting board. Using the blade of a heavy chef's knife, chop the meat with firm strokes. Continue working it for about 10 minutes, gathering it back to the center of the board occasionally, until you achieve a soft and compact texture. Unlike simple grinding, this process breaks the fibers, making the meat incredibly tender.
At this point, you have two options. You can season the meat directly by drizzling it with high-quality extra virgin olive oil, a few drops of vinegar (or ginger juice), salt, pepper, the egg yolk (if desired), and any other preferred ingredients. Alternatively, for a more convivial version as shown in the photo, you can serve all the ingredients separately in small bowls, allowing each guest to customize their tartare to taste. Serve the beef tartare chilled, perhaps accompanied by toasted bread crostini or a fresh salad.
Prefer vinegar over lemon juice, as the latter "cooks" the meat and tends to overpower the other flavors.
The egg yolk adds creaminess and a bold flavor, but it can be heavy to digest; feel free to omit it for a lighter version.
A dash of Tabasco enhances the meat's flavor without making it overly spicy—even those who don't like heat will appreciate the result!
Remember to use only very fresh, high-quality meat that has been recently butchered and stored correctly.
