Beef tartare and saffron

Choice of meat

The success of the recipe depends on how much attention we have devoted to the choice of meat: first of all it must be extremely lean, therefore we must prefer some cuts rather than others with a different consistency such as fillet or sirloin, otherwise the rump or lean loin . Generally the most tender cuts are also the most suitable ones.

Preparation of the dish

Cut the meat into slices and then in small pieces, lightly crush it with a pestacarne, use a pastry cutter to place it on the plate. Now prepare a mix of lemon juice, extra virgin olive oil and chopped anchovies, season the tartare and serve.

Now each of your guests can season, grating the LINGOTTO DI ZAFFERANO® Matteo Bertoli (using a Microplane grater), your own tartare!