Cooking time: 3 h 30 min
Ingredients for 2 portions:
We are going to cook the beef in 3 different ways for this recipe.
- Beef Tartare
- Beef Tataki
- Beef Meatballs
- 150 g Minced Beef
- 500 g Beef Tenderloin
- 300 g Fresh Cream
- 250 g Grated Parmigiano Reggiano (24 months)
- 2 Fresh Yolks
- 2 Brussels Sprouts
- 2 Fresh Asparagus
- All-Purpose Flour to taste
- 50 g Stale Bread
- Balsamic Vinegar of Modena DOP Extra Vecchio to taste
For the crumble:
- 85 g Butter
- 100 g Flour
- 25 Bitter Cocoa Powder
- 8 g Sugar
- 1 Egg
- 8 g Fine Salt
For the salty cocoa crumble mix up all the ingredients (butter, flour, cocoa powder, sugar and salt). Add the egg to unite the mixture.
Crumble the mixture on a tray, previously covered with some baking paper. Bake in the oven at 170°C for about 11 min. Done!
Take 220 g of the beef tenderloin and chop it in a tartare. Season with some olive oil, cover it up and leave in the fridge.
Take the other part of the beef tenderloin (approx. 220 g) and cut it into 2 regular pieces for the tataki. Season the two pieces with extra virgin olive oil and rosemary sprigs. Leave aside at the room temperature.
Now we are going to make the traditional Italian meatballs. Use the minced beef to form the meatballs. Soak the breadcrumbs into some milk with salt, pepper, a drizzle of oil and a bit of egg.
Coat the meatballs with flour and then soak them into the egg mixture. Deep fry into abundant oil.
Now let’s prepare the parmigiano cream. Heat up the cream at no more than 60°C. Then pour it into an immersion blender cup, adding the grated parmigiano. Blend the mixture until it gets a creamy consistency. Add the pinch of pepper, and the cream is ready!
For the yolk sauce, put the yolks into a bowl. Add a tbsp. of cream, salt and pepper. Per la salsa al tuorlo d’uovo invece mettere i tuorli in una ciotola con un cucchiaio di panna fresca, sale e pepe. Place the bowl onto a pot with boiling water and cook the mixture in bain-marie for no more than 3 min., whisking it constantly. Be very careful not to clot the yolks. The sauce has to stay over the heat as little as possible. Just the necessary time for it to become creamy.
Now we are going to cook the vegetables. Peel the asparagus stalks. Cut the sprouts open. Boil some salted water and blanche the vegetables for about 4-5 minutes. Place the vegetables into cold water, in order to maintain its vivid colors.
Season the cooked vegetables with oil, salt and pepper.
Now let’s cook the meat. Heat up a drizzle of oil into a pan. Place the meatballs and cook them in a uniform way. Once the meatballs are ready, place them onto some absorbent paper.
Take a non-stick pan. Heat it up really well with a pinch of salt. Place the two beef pieces onto the pan and tataki-fry it for about 1 min per each side.
The only thing that remains is to serve the dish. Use your imagination when serving, otherwise follow my step-by-step recommendations. Don’t forget to add a drizzle of the Traditional Balsamic Vinegar on the meat!
The recipe created by the chef Umberto de Magistris @Mediterranean_Chef