The illy MonoArabica Guatemala Veal Tartar by Chef Chris Cosentino of Incanto

Photography by Matthew Brandalise

Coffee Oil
1 c Guatemala illy MonoArabica beans, ground
1 c Extra Virgin Olive Oil

Blueberry Coffee Salt
1 c Dried blueberries
1/2 c Ground Guatemala illy MonoArabica
1c molden salt

Veal Tartar
2 lb Eye round veal, remove seam and chop finely
2 Shallots, finely chopped
1 c blueberries, chopped
2 cups Button mushrooms, finely shaved
1 bunch Chives, finely chopped
1 Lemon, juiced
2 tsp Lemon zest (one lemon)


For the Coffee Oil:
Blend coffee beans, with evoo for about 20 min until golden brown and incorporated.

For the Tartar:
Remove the seam of the eye round and finely chop the veal. Incorporate shallots, mushrooms, blueberries, chives and mix well.

  • add 1/4 c coffee oil, mix
  • add 1 pinch of blueberry coffee salt
  • add lemon zest and lemon juice to taste
  • adjust consistence with oil and salt

For the Garnish:
Serve on top of crostini or toasted bread