Steak Tartare with Chef Enrico Bartolini

Beef jelly

Heat the beef broth, add the gelatine leaves softened in water, and melt while stirring.

It is important that the broth is a little saltier than normal because the gelatine leaves will take away the flavour.

As soon as the broth comes to a boil, remove from the heat.

Pour it onto the silpat and distribute it to obtain a thin film.

Put in a blast chiller to make it thicken quickly or let it cool in the refrigerator.

Finally, cut to the necessary size.

Citrus marinade

Heat the orange and lemon juice on the stove, add the chopped nori seaweed, the white wine vinegar, and a few drops of soy sauce.

Also add the dashi and a pinch of agar agar. Then add the rehydrated gelatin sheet.

Mix well, then strain. Leave to rest in the refrigerator for at least 10-15 minutes.

Mustard and honey sauce

Combine the mustard with the vinegar and add the honey. Stir until you get a smooth sauce.

Keep aside.

Beef fillet

Cut the beef fillet into very thin slices, like a carpaccio.

Cover the meat with the citrus gel and arrange on the plate.

Season with Maldon salt and a few drops of extra virgin olive oil.

Plating

Decorate with a few leaves of celery, dandelion, wood sorrel, red butterfly. Finish again with a few drops of extra virgin olive oil and a few slices of celery.

Pour the mustard and honey sauce, the Taggiasca olives on top and cover with the beef jelly. Finish with the caviar.

Soak some nasturtium leaves in oil and arrange them next to the meat.