Il Cucinologo
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Fassona Tartare with Savory English Cream

17/11/2023

It will be a pleasure to help you with this refined recipe, perfect for a sophisticated appetizer or a light yet impressive main course. Fassona tartare (a prized and very tender Piedmontese beef) pairs wonderfully with the delicacy and creaminess of the savory English cream, an original contrast of flavors and textures.

Ingredients

  • 300 g high-quality fassona (beef), hand-chopped
  • Salt and pepper to taste
  • Extra-virgin olive oil to taste
  • Lemon juice to taste
  • Chopped fresh herbs (such as thyme, parsley, chives) to taste

For the savory English cream:

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

Preparation

  1. Begin by preparing the savory English cream. Mix the egg yolks with the sugar and a pinch of salt in a small bowl until smooth.
  2. Heat the cream and milk in a small saucepan until just about to boil. Then, stirring continuously, pour the hot milk and cream mixture over the yolks to temper them.
  3. Return the mixture to 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, or the yolks will curdle.
  4. Remove the cream from the heat and let it cool in a bowl, covering it with plastic wrap pressed directly onto the surface to prevent a skin from forming.

For the tartare:

  1. Trim the meat of any fat or sinew and chop it very finely 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 herbs and mix well.
  3. Taste and adjust the seasoning if necessary.

To serve, arrange the fassona tartare on a chilled plate, shaping it into a ring or using a ring mold for a perfectly round form. Create a small well in the center of the tartare and gently pour in the savory English cream to create a striking visual and flavor contrast.

Trivia

Piedmontese fassona beef is renowned for its tenderness and delicate flavor, the result of the animals’ diet and rearing methods. Native to Piedmont, this variety of beef is prized by chefs around the world. The savory English cream, though a reinterpretation of the classic sweet custard, pairs perfectly in this salted version with the intense flavor of the raw meat, offering a truly unique gastronomic experience.