Beef tartare
I loooove tartares, and I decided to break out of my routine to cook something other than a fish tartare. Usually, I opt for salmon 90% of the time hehe.. . but I must say this one is truly D-E-L-I-C-I-O-U-S. The combination of all these flavors is just perfect. Now it’s your turn to try it… you’ll be asking for more 
Photo credit: Nancy Bordeleau
Ingredients for 3 generous servings:
- ½ kilo of tartare-quality beef, finely minced
- 6 green onion stalks (green parts), finely chopped
- 2 to 3 tbsp capers
- 1 garlic clove, finely minced
- 1 tbsp fresh ginger, very finely minced
- 1 handful of cilantro leaves, chopped
- 1 handful of parsley leaves, chopped
- 2 to 3 tbsp old-style (grainy) mustard
- 1 tbsp organic reduced-sodium soy sauce
- A few drops of Tabasco
- Salt, pepper, and sriracha to taste.
- 1 tbsp lemon juice (to be added at the last minute)
- 4 egg yolks (one to be added to the tartare mixture and the other 3 to be placed on top of the tartare on the plate)
Preparation:
- Mix all ingredients except for 3 of the egg yolks. Mold onto plates using a ring mold or a measuring cup.
- Make a small well on top of the tartare and place an egg yolk inside. Repeat for each portion.
- Serve with a salad and Mary’s crackers, sweet potato fries, or gluten-free croutons.
Photo credit: Nancy Bordeleau
Bon appétit! Health is a lifestyle!