Fassona tartare with savory English cream

It will be a pleasure to assist you with this refined recipe, perfect for a sophisticated appetizer or a light but impressive second course. The fassona tartare (a type of premium and very tender Piedmontese beef) pairs wonderfully with the delicacy and creaminess of the savory English cream, an original contrast in flavors and textures.

Ingredients

• 300 g of quality fassona (beef), knife-cut
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Lemon juice to taste
• Chopped aromatic herbs (such as thyme, parsley, chives) to taste

For the savory English cream:

• 250 ml of fresh cream
• 50 ml of milk
• 2 egg yolks
• 1 tablespoon of sugar
• A pinch of salt

Preparation

1. Begin with the preparation of the savory English cream. Mix the egg yolks with sugar and a pinch of salt in a small bowl until smooth.
2. Heat the cream and milk in a saucepan until almost boiling. Then, continuously stirring, pour the hot milk and cream mixture over the yolks, so as to temper them.
3. Put the mixture back in the saucepan and cook over low heat, stirring constantly with a spatula, until the cream thickens and coats the back of a spoon. Be careful not to let it boil, otherwise the yolks will curdle.
4. Remove the cream from the heat and allow it to cool in a bowl, covering it with plastic wrap in contact to prevent a skin from forming on the surface.

For the tartare:

1. Clean the meat of any little pieces of fat or sinew and cut it into very small pieces with a knife.
2. Season the chopped meat with salt, pepper, a drizzle of extra virgin olive oil, and a little lemon juice. Add the chopped aromatic herbs and mix well.
3. Taste and adjust the seasoning if necessary.

To serve, arrange the fassona tartare on a cold plate, forming a ring or using a plating ring to obtain a perfectly round shape. Satisfied with having treated yourself to such a premium dish, create a small well in the center of the tartare and gently pour the savory English cream, creating a visual and taste contrast.

Curiosity

Piedmontese fassona beef is renowned for its tenderness and delicate flavor, the result of the animals’ diet and type of breeding. Originating from Piedmont, this variety of meat is appreciated by chefs all over the world. The savory English cream, although a reinterpretation of the classic sweet cream, in this savory version perfectly complements the intense flavor of the raw meat, offering a truly unique culinary experience.