1. Chop the beef rump with a knife, previously cleaned of any fatty parts
2. Place in a steel bowl and season with salt, pepper, extra virgin olive oil and mix well
3. Let it rest in the refrigerator for a few minutes
4. In the meantime, put the saffron sauce in a piping bag and cut the apple into thin slices, removing the stone
5. Start the composition of the dish by placing the beef tartare on the bottom, shaped with a pastry cutter and decorate