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Beef tartare with herbs, spicy corn chutney and potato chips
2024-11-05
https://www.metro.ca/userfiles/image/recipes/tartare-boeuf-herbes-12337.jpg
PT30M
PT30M
PT1H00M
Pour half of the olive oil in a medium-sized skillet. Chop the Spanish onion and melt it over low heat for about 12 minutes without colouring it.Add the corn and cook it for about 5 minutes.Pour in the honey and vinegar; season to taste. Cover and allow to cook for about 15 minutes, and then remove the lid. Continue cooking until the liquid has evaporated completely, stirring often. Set aside.In a medium mixing bowl, blend the egg yolk, mustard, Worcestershire sauce, lemon juice, Tabasco and remaining olive oil. Continue mixing until it emulsifies.Using a sharp, good quality knife, cut the beef into tiny cubes (5 mm max), and add these to the emulsion. Coat the cubed meat in the sauce and season to taste if needed.Finely chop the parsley, green onions and chives. Coarsely chop the capers. Add these ingredients to the tartare, to taste.Divide the tartare into 4 equal portions, flattening each portion in its plate. Top each tartare with a heaping spoonful of cooled corn chutney.Finish with a generous handful of chips on top. Sprinkle with smoked paprika using a small colander. Enjoy!Source : Martin Juneau
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400 g Platinum AAA beef top sirloin
1 egg yolk
15 mL strong mustard
10 mL Lemon juice
50 mL olive oil
10 mL capers
5 mL Worcestershire sauce
5 mL Tabasco
2 green onions
4 sprigs of italian parsley
1/4 bunch of Chives
1/2 medium-sized Spanish onion
300 g whole kernel corn (fresh or frozen)
80 mL honey
80 mL white wine vinegar
1 bag Miss Vickie’s style chips, regular, jalapeño or black pepper flavour (to your liking) – or homemade chips
table salt, to taste
crushed pepper, to taste
smoked paprika, to taste
Beef tartare with herbs, spicy corn chutney and potato chips
4
Main course - Accompaniment
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
400 g
Platinum AAA beef top sirloin
-
1
egg yolk
-
15 mL
strong mustard
-
10 mL
Lemon juice
-
50 mL
olive oil
-
10 mL
capers
-
5 mL
Worcestershire sauce
-
5 mL
Tabasco
-
2
green onions
-
4
sprigs of italian parsley
-
1/4
bunch of Chives
-
1/2
medium-sized Spanish onion
-
300 g
whole kernel corn (fresh or frozen)
-
80 mL
honey
-
80 mL
white wine vinegar
-
1
bag Miss Vickie’s style chips, regular, jalapeño or black pepper flavour (to your liking) – or homemade chips
-
table salt, to taste
-
crushed pepper, to taste
-
smoked paprika, to taste
Preparation
Pour half of the olive oil in a medium-sized skillet. Chop the Spanish onion and melt it over low heat for about 12 minutes without colouring it.
Add the corn and cook it for about 5 minutes.
Pour in the honey and vinegar; season to taste. Cover and allow to cook for about 15 minutes, and then remove the lid. Continue cooking until the liquid has evaporated completely, stirring often. Set aside.
In a medium mixing bowl, blend the egg yolk, mustard, Worcestershire sauce, lemon juice, Tabasco and remaining olive oil. Continue mixing until it emulsifies.
Using a sharp, good quality knife, cut the beef into tiny cubes (5 mm max), and add these to the emulsion. Coat the cubed meat in the sauce and season to taste if needed.
Finely chop the parsley, green onions and chives. Coarsely chop the capers. Add these ingredients to the tartare, to taste.
Divide the tartare into 4 equal portions, flattening each portion in its plate. Top each tartare with a heaping spoonful of cooled corn chutney.
Finish with a generous handful of chips on top. Sprinkle with smoked paprika using a small colander. Enjoy!
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
