Recipe #5256
Red Grill Angus Beef Tenderloin Tartar and Organic Corn Chips
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 10 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef Ian Perreault |
Wine & food pairing
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Recipe ingredients
- 2/3 lb (300 g) Red Grill Angus beef tenderloin, cut brunoise (tiny dice)
- 2 shallots, diced
- 1/2 bunch of chives, chopped
- 1/4 cup (60 mL) unripened fresh cheese (cream cheese or quark)
- 1/4 cup (60 mL) Dijon mustard*
- 2 Tbsp. (30 mL) olive oil*
- 16 organic corn chips
- Salt and pepper to taste
Preparation
In a salad bowl, place the beef and season with salt and pepper.
Add the shallots and chopped chives; mix well with a spoon and set aside.
In a separate salad bowl, add the cheese, mustard and olive oil; blend well with a whisk and set aside.
Combine both preparations just before ready to serve; correct the seasoning if necessary.
To serve, using a round cookie cutter placed in the centre of a plate, insert the tartar mixture inside; gently remove the cutter and garnish with a few chips on top.
Suggestion
If you don’t have a cookie cutter, you can use an ice cream scoop.Always serve beef or fish tartar very cold. Season at the last minute so the acid ingredients (lemon juice, mustard, vinegar, etc.) don’t ‘cook’ the tartar.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Red Grill Angus Tarragon Grilled tenderloin
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