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.
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.
© Société des alcools du Québec, 2007
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