Appetizer / Main Course | Servings: 4 | Prep Time: 15 minutes

Ingredients:

• 400 g (14 oz) fresh beef tenderloin, very lean
   
• 200 g (7 oz) burrata cheese, drained
   
• 30 g (1 oz) shelled and toasted pistachios
   
• 1 teaspoon Dijon or mild mustard
   
• Juice of ½ lemon
   
• 1 teaspoon extra virgin olive oil
   
• Salt and freshly ground black pepper to taste

Preparation:

1. Prepare the meat
   Finely chop the beef tenderloin by hand with a sharp knife. The texture should be fine but slightly coarse to retain structure. Avoid using a food processor, as it changes the texture and temperature of the meat.
    

2. Season the tartare
   Place the chopped beef in a bowl. Add the mustard, lemon juice, olive oil, a pinch of salt, and freshly ground black pepper. Mix gently to coat the meat evenly without overworking it.
    

3. Plate the tartare
   Use a plating ring or mold to shape the tartare directly onto individual serving plates. Press gently to form a neat cylinder.
    

4. Add the burrata
   Place a spoonful of creamy burrata on top of each tartare. The contrast between the fresh cheese and seasoned meat adds incredible depth.
    

5. Finish with pistachios
   Roughly chop the toasted pistachios and sprinkle generously over the burrata. The crunch adds texture and a nutty finish that complements both the meat and cheese.
    

6. Serve immediately
   This dish is best served fresh, ideally accompanied by a crisp Pilsner beer like Bitburger Premium Pils, which cuts through the richness and elevates every bite.

Why it pairs well: the creaminess of the burrata and the crunch of the pistachios highlight the light yet rounded body of the Pils. The raw meat pairs beautifully with the beer’s effervescence and bitter finish.