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This beef tartare recipe was shared by chef Jean-François Vachon of Montreal’s Restaurant l’Express.  Be sure to use the freshest meat possible for the finest result.

Beef Tartare – Serves 4
Ingredients:
For the tartare base
  • 10 grams sea salt
  • 40 ml red wine vinegar
  • 35g capers
  • 1 clove of garlic, minced
  • 125g white onion, finely chopped
  • 30 ml olive oil
  • 30 ml canola oil
  • 1g ground white pepper
  • 1g cayenne pepper
  • 2g paprika
  • chopped parsley, to taste
For the tartare 
  • 600 grams lean beef filet (such as Boston), chopped finely
  • 4 egg yolks
  • Cayenne pepper to taste
  • Freshly ground black pepper
Instructions:
For the tartare base
  • In a bowl, mix together, salt, vinegar, and capers
  • Incorporate the onions and garlic.
  • Whisk in the oils.
  • Gently crush the capers as you mix to bring out the flavors
  • Add the spices and parsley
  • Keep cold while you prepare the meat
Assembly
  • In a bowl, mix together the beef with the egg yolks.
  • Add the tartare base, little by little, to sufficiently season the meat. Mix gently, then give it a taste. Add enough base until seasoned to your liking.  Feel free to increase the amount of cayenne pepper to add spice if you like.
  • Add ground black pepper
  • Mix well, then gently pile onto a cold plate to serve. *If you wish to elevate the presentation, place tartare in a ring mould, or form in the shape of an oval by using two spoons.

Serve immediately with toasted baguette slices, fries, or a green salad.

Bon Appétit!

 

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