Name: The Vista Rooftop Roma | Pantheon Terrace Bar & Restaurants Tartare Di Manzo Marango Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g beef tenderloin or sirloin (very fresh, sashimi-grade); 1 whole shallot; 1 tbsp capers (drained, rinsed); 2 tbsp cornichons (small pickles), finely diced; 1 tbsp flat-leaf parsley, finely chopped; 2 tsp extra-virgin olive oil; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 1 tsp lemon juice (fresh); 40 g beef shin (stinco) marrow, roasted and scooped; 1 tbsp Dijon mustard; 0.2 tsp saffron threads; 1 tbsp warm water (to bloom saffron); 0.5 tsp white wine vinegar; 3 tbsp neutral oil (grapeseed or light olive oil); 1 tsp extra-virgin olive oil (finishing); 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 2 whole egg yolks (optional, for additional richness); 20 g microgreens or baby arugula; 6 slices grilled sourdough or crostini; 0.5 tsp flaky sea salt; 1 whole lemon wedges

Method

Tartare

Prepare the meat

Chill the beef in the freezer for 20–30 minutes to firm it (this makes dicing cleaner). Trim any sinew or fat and cut the beef into very small dice (about 3–4 mm). Place the diced beef in a chilled bowl.

Mince aromatics

Peel and finely mince the shallot. Finely chop the capers, cornichons and parsley. Add them to the bowl with the diced beef.

Season the tartare

Add 2 tsp extra-virgin olive oil, 1 tsp sea salt, 1/2 tsp freshly ground black pepper and 1 tsp fresh lemon juice to the beef and aromatics. Gently fold to combine, tasting and adjusting seasoning as needed. Keep chilled while you prepare the emulsion.

Emulsion with marrow and saffron mustard

Bloom the saffron

Place the saffron threads in 1 tbsp warm water and let sit for 5–10 minutes until color and aroma are released.

Prepare roasted marrow

If you don't already have roasted marrow: preheat oven to 200°C (400°F). Place a piece of beef shin or marrow bones cut lengthwise on a baking sheet, roast until marrow is soft and beginning to brown, about 12–18 minutes. Scoop out 40 g marrow, discard any excess connective tissue, and let cool slightly. (If using pre-prepared marrow, gently warm to soft but not liquid.)

Make the saffron mustard emulsion

In a small bowl or blender, combine the scooped marrow, 1 tbsp Dijon mustard, the bloomed saffron (including the liquid), 1/2 tsp white wine vinegar and 3 tbsp neutral oil. Emulsify by whisking vigorously or pulsing in a blender until a smooth, thick emulsion forms and the oil is fully incorporated. Taste and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Stir in 1 tsp extra-virgin olive oil at the end for additional flavor. If the emulsion is too thick, adjust with a few drops of warm water.

Optional: enrich with egg yolk

For a silkier emulsion, whisk in 1–2 egg yolks (raw). If using raw yolks, ensure eggs are very fresh and inform guests. Add yolk(s) before the oil step and continue to whisk/emulsify until glossy and thick.

Assembly & service

Plate the tartare

Divide the seasoned beef tartare into 4 equal portions (for 4 servings). Use a ring mold (6–7 cm diameter) on chilled plates and press the tartare gently into the mold, then lift the mold to reveal a neat tower.

Top with marrow emulsion

Spoon approximately 1 tablespoon of the saffron-marrow emulsion on top of each tartare portion, allowing some to drizzle down the sides. For a decorative touch, reserve a little emulsion to dot around the plate.

Garnish

Scatter a few microgreens or baby arugula beside each tartare. Sprinkle a pinch of flaky sea salt over the meat and add a twist of freshly ground pepper. Place 1–2 slices of grilled sourdough or crostini on the plate and serve a lemon wedge for optional brightening.

Serve

Serve immediately while the emulsion is at room temperature. Advise guests to mix a little emulsion into each bite of tartare to enjoy the marrow and saffron flavors.