Fassona beef comes from a prized breed of cattle in the Piedmont region of Italy. Renowned for its lean meat and ample flavor, this breed has very little connective tissue leading to meat that is not only lean, but also very tender. That makes it the perfect choice for this raw preparation where egg yolk and the Sabatino Tartufi Truffle Sauce (Salsa Tartufata) are used to amp up the flavor and add a touch of luxury.
Outside of Italy, Fassona beef can be difficult to source, so work with your local butcher to get the highest quality filet mignon you can afford to prepare this recipe. This lean and tender cut will most closely resemble that of Fassona beef.
1 lb. Fassona beef steak or other high-quality (preferably USDA Prime) filet mignon
1 egg, separated
1 tbsp dijon mustard
1 tsp Worcestershire sauce
2 tsp Sabatino Tartufi Salsa Tartufata (Truffle Sauce), divided
Salt and pepper, to taste
- Place steak in a freezer for 10-15 minutes to allow it to firm up slightly.
- Remove steak from freezer and, using a very sharp knife, finely chop steak into a fine dice and place in a mixing bowl.
- Add one egg yolk, dijon mustard, Worcestershire sauce, and 1 tsp of salsa tartufata (truffle sauce) to steak and stir well to combine. Taste and adjust seasoning with salt and pepper.
- To plate, place a ring mold on serving plate, then fill with beef tartare mixture.
- To finish, place remaining tsp of salsa tartufata on top of the beef tartare and garnish with additional Dijon mustard, according to your preference.
- Serve with slices of toast or crostini and enjoy!
Finely chop the beef using a knife’s tip. Once the beef is finely chopped, place it in a bowl and mix it with one egg yolk, a tablespoon of Dijon mustard, salt, a few drops of Worcestershire sauce, and a teaspoon of Sabatino Tartufi truffle sauce.
After the beef is well combined, use a ring mold to shape it on a flat plate. Place another teaspoon of truffle sauce in the center of the tartare. Garnish the plate with additional Dijon mustard according to your preference.