Beef Tartare with Cauliflower

Name: Beef Tartare with Cauliflower
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Beef filet 1.8 lbs; Caper berries (caper berries) 2 tsp; Anchovies in oil 0.2 oz; Worcestershire sauce to taste; Tabasco® to taste; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Cauliflower (to clean) 0.9 lb; Garlic 1 clove; Water 1 ¼ cup; Fresh liquid cream 2 ¾ tbsp; Extra virgin olive oil to taste; Fine salt to taste

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Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4

PRESENTATION

Explore the rich flavors of beef tartare with a Piedmontese twist—where tender raw meat meets the creamy touch of cauliflower. So here's the thing, up in Northern Italy, particularly in Piedmont, people really take pride in their Fassona cattle. Known for top-quality beef, it makes this beef tartare recipe super special.

Plus, unlike the usual approach where seasonings are on the side, here they're right on the meat. Pretty much. Adds a stylish flair, you know? And the real magic? It happens with the cauliflower—prepared in two textures. There's a silky cauliflower puree spread underneath. Then maybe some crunchy bits or lightly cooked florets. It is a mix of smoothness and crunch. Really nice.

This blend reflects how Italian cuisine can be both traditional and innovative, especially in a region that’s celebrated for blending heritage with creativity. For those who enjoy raw beef dishes with a touch of elegance, this version's a tasty departure. It's way way better than the typical steak tartare on bruschetta or toast.

The creamy base of cauliflower puree absorbs all the juicy goodness from the beef—making each bite feel fancy yet still refreshing. And listen, Italian chefs focus on presentation. So... It looks like something you'd find at a high-end dinner, with bright colors and textures highlighting both the meat and the vegetable.

Across Italy, there are many beef tartare variations. But this Piedmontese style—with its emphasis on quality and pairing with a mild, sweet vegetable—is both authentic and unique. Serve it at a small gathering. And, really, you'll impress your guests. This beef tartare with cauliflower showcases the best of Northern Italian cuisine with just the right amount of style and flair.

Whether you're a fan of Italian dishes or looking to try something new, this recipe is sure to delight with its blend of flavors and textures. A little taste of Piedmont in every bite.

INGREDIENTS

Beef filet 1.8 lbs (800 g)

Caper berries 2 tsp (10 g) - (caper berries)

Anchovies in oil 0.2 oz (6 g)

Worcestershire sauce to taste

Tabasco® to taste

Thyme to taste

Extra virgin olive oil to taste

Fine salt to taste

for the cauliflower cream: Cauliflower 0.9 lb (400 g) - (to clean); Garlic 1 clove; Water 1 ¼ cup (300 g); Fresh liquid cream 2 ¾ tbsp (40 g); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Beef Tartare with Cauliflower

To prepare the beef tartare with cauliflower, first clean the cauliflower and extract the florets 1. In a pot, heat the oil with the crushed garlic clove, then add the florets 2 and sauté for about 5 minutes over medium heat. When they are golden, salt and cover the cauliflowers with water 3. Continue cooking for about 10 minutes, still over medium heat, until they have softened.

At the end of cooking, remove the garlic clove and set aside some florets for plating. At this point, add the cream 4 and blend with an immersion blender 5 to obtain a smooth and homogeneous cream 6. Set the cream aside and, in the same pot, briefly sauté the whole florets to dry them from the excess liquid.

Now take care of the meat: clean the fillet from any sinews and fatty parts and cut it first into strips 7 and then into cubes about a quarter-inch (0.5 cm) in size 8. If you wish, you can chop the meat with a knife to make it even more tender 9.

Transfer the chopped meat into a bowl and season with Tabasco, Worcestershire sauce 10, salt 11, and oil 12.

Mix well to blend the seasoning 13. Now cut the cucumbers into slices 14 and the anchovies into diamonds 15.

You are ready to plate: distribute the warm cauliflower cream at the base of the plate 16, then add the tartare, using a pastry ring to shape it 17. Garnish the surface of the tartare with the whole florets set aside 18.

Finish with the cucumbers 19, anchovies 20, and a few thyme leaves. Your beef tartare with cauliflower is ready to be served 21!

Storage

The beef tartare with cauliflower should be consumed immediately. If necessary, it can be stored in the refrigerator for a maximum of 34 hours.

Advice

Instead of fillet, you can use other lean cuts of beef such as rump.

If you wish, you can replace the cucumbers with salted capers.

Add some grated lemon zest for a touch of freshness!

For safe consumption of raw meat

For the safe consumption of raw meat, it is recommended to purchase very fresh meat and not to consume it if any color or smell alterations are noticed. For further information, we refer you to the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.