Beef Tenderloin Tartar and Organic Corn Chips

Beef Tenderloin Tartar and Organic Corn Chips
  • 4 servings
  • 0:10 Preparation
  • 0:00 Cooking
  • 0:10 Total Time


Add all
  • 2/3 lb
    (310 g)

    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


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.

Source: Chef Ian Perreault

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007