September brings mild days with a fresh breeze that makes you crave more sophisticated dishes. The season of light salads is over, but it’s not yet time for warm polenta: instead, it’s the perfect moment for beef tartare—fresh, flavorful, and with a creative twist that can win over even the most skeptical.
Once again, we join our chef Papilla Monella in the kitchen, who has created an original and amazing version of this dish: beef tartare with almond cream and crunchy celery.
What is a Tartare
Beef tartare is a dish made from finely chopped raw meat, seasoned with a few essential ingredients. In the classic recipe, this includes egg yolk, olive oil, salt, pepper, and a few drops of lemon.
Its origins are shrouded in legend: it is said that Mongol warriors (the Tartars, indeed) would tenderize raw meat under their saddles to eat during long military campaigns. Another theory links the name to the French word tartre, referring to the deposits left after wine fermentation; from this, the association arose with the slightly tangy flavor of the seasonings traditionally added to raw meat.
Today, tartare is a sophisticated dish most often found in French bistros, but it also lends itself beautifully to modern reinterpretations.
The secrets to a perfect tartare
The first secret is the quality of the meat: always choose a lean, ultra-fresh cut such as fillet, rump, or silverside.
Next comes the knife cut, which ensures the right texture. If you’re not confident with a knife, you can rely on the Samurai by G3 Ferrari, which delivers the same result in just a few seconds.
Seasoning gives the dish its personality: you can opt for the classic combination of extra virgin olive oil, salt, and pepper, or be bold with toppings that add both crunch and creaminess.
One last tip: serve the tartare chilled, but not too cold, so the aroma of the meat remains intact.
Beef tartare with almond cream and crunchy celery
📝 Ingredients for the tartare
- 600 g lean beef (fillet, rump or silverside)
- 4 celery stalks
- Orange juice, to taste
- 2 tablespoons extra virgin olive oil
- Salt, to taste
📝 Ingredients for the almond cream
- 100 g blanched almonds
- 1 teaspoon turmeric
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- 20 ml soy milk
- 70 ml water
- Extra virgin olive oil, to taste
- Salt and pepper
🍽️ Method
With the G3 Ferrari Samurai G20081, preparation is quick and effortless:
- Prepare the meat: trim any fat from the beef, cut it into chunks, and place it in the bowl with the blades. Blend for just a few seconds on speed 2 to achieve the ideal texture. Drizzle with a little olive oil and a pinch of salt.
- Chop the celery using the Samurai, then drizzle with orange juice and a touch of salt. This will add a refreshing crunch to the dish.
- Using the blades, grind the almonds into a fine flour. Add the turmeric, mustard, lemon juice, soy milk and water, and blend until smooth. Finally, slowly pour in the olive oil through the handy opening in the lid to create a velvety, mayonnaise-like cream.
- Plate the tartare, garnish with the almond cream and crunchy celery.
Samurai G3 Ferrari, your perfect ally
The cut makes all the difference. With its three stainless steel blades and 500 W of power, Samurai lets you chop, mince and slice like a true chef. From aged cheese to nuts, from aromatic herbs to fresh vegetables: you’ll achieve the exact texture you want in seconds, effortlessly and without dirtying a mountain of tools.
Its 700 ml bowl, fully detachable and easy to clean, makes Samurai the ideal partner for fast, creative, and perfectly executed recipes.
Watch the full video of Papilla Monella’s recipe and get inspired to serve a truly special tartare, maybe with your own unique ingredients and flavour combinations!
