Recipe inspired by a magnificent dinner at Altarocca Wine Resort’s Restaurant

Serves 2


4 oz. of Sirloin or other lean cut beef
1 tablespoon extra virgin olive oil
1 tablespoon of red wine vinegar
1/2 teaspoon of sea salt
1/2 teaspoon freshly ground pepper

Garnishes :
2 perfect raw egg yolks
1 shallot, minced
Dijon Mustard
Pickled vegetables
Rustic Italian loaf, crust removed and cut into strips and toasted


Get the steak ready by rinsing it under cold water. Dry it off well and salt it liberally on all sides. This will eliminate any bacteria on the meat. Wrap it well and place in the fridge for 1-2 hours, not longer. Remove, rinse it again and dry completely.

When ready, hand-cut the beef into sheets, then strips and then into small cubes. Then mince it further to desired texture. Season the meat with the olive oil, vinegar, salt and pepper. Adjust to taste.

Shape the tartar using a large cookie cutter or mould and place it in the centre of large plate.

Fill tasting spoons with preferred garnishes and arrange them on the plate with the toasted bread.