Beef Rump Tartare with Fabbri Amarena: The Sweet Contrast.

Gourmet Tartare: The Surprising Encounter Between Beef and Black Cherry

An unexpected encounter between the delicacy of raw meat and the sweet-sour note of black cherry: this rump tartare with Amarena Fabbri signed by Chef Oscar is an experience that surprises and conquers. A simple dish in composition, but rich in contrasts and nuances, perfect as a refined appetizer or gourmet second course

Ingredients (for 2 people)

• 300 g of fresh beef rump, chopped with a knife

• 1 teaspoon mild mustard

• 1 tablespoon extra virgin olive oil

• 1 pinch of salt

• Freshly ground black pepper

• Amarene Fabbri (with a little of their syrup)

• Pine nuts

Preparation

1. Prepare the meat : Finely chop the beef with a knife until you obtain a smooth but not too minced tartare.

2. Season : Add the mustard, EVO oil, a pinch of salt and pepper. Mix gently.

3. Plate : Arrange the tartare in the centre of the plate using a pastry cutter.

4. Add contrast : Top with halved Fabbri cherries and a scant teaspoon of their syrup over the meat.

Chef's advice

For an even more interesting contrast, pair this tartare with a glass of red wine , with fruity notes.

Follow the full video and discover all the secrets to obtaining the perfect tartare: the perfect balance between the freshness of the beef and the intense sweetness of the Fabbri black cherry.