Beef Tartare
- servings: 2
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
|
240 g tender raw beef, hand-chopped
|
|
20 ml Le Grec Italian dressing
|
|
30 g Kalamata olives, finely chopped
|
|
30 g sun-dried tomatoes, finely chopped
|
|
2 g lemon zest
|
|
20 g finely grated Parmesan
|
PREPARATION
- 1. Place the hand-chopped beef in a chilled bowl.
- 2. Add the Le Grec Italian dressing, olives, sun-dried tomatoes, and lemon zest.
- 3. Gently mix with a spoon, taking care not to compress the meat.
- 4. Place a round mold (ring mold) in the center of the plate.
- 5. Fill the mold with the tartare and lightly press to create a clean shape.
- 6. Carefully remove the mold.
- 7. Grate the Parmesan directly over the tartare just before serving.
- 8. Serve immediately.
NOTES
| Imperial | Metric | |
|---|---|---|
| | | 240 g tender raw beef, hand-chopped | | |
| | | 20 ml Le Grec Italian dressing | | |
| | | 30 g Kalamata olives, finely chopped | | |
| | | 30 g sun-dried tomatoes, finely chopped | | |
| | | 2 g lemon zest | | |
| | | 20 g finely grated Parmesan | | |
PREPARATION
- 1. Place the hand-chopped beef in a chilled bowl.
- 2. Add the Le Grec Italian dressing, olives, sun-dried tomatoes, and lemon zest.
- 3. Gently mix with a spoon, taking care not to compress the meat.
- 4. Place a round mold (ring mold) in the center of the plate.
- 5. Fill the mold with the tartare and lightly press to create a clean shape.
- 6. Carefully remove the mold.
- 7. Grate the Parmesan directly over the tartare just before serving.
- 8. Serve immediately.
NOTES
- 1. Place the hand-chopped beef in a chilled bowl.
- 2. Add the Le Grec Italian dressing, olives, sun-dried tomatoes, and lemon zest.
- 3. Gently mix with a spoon, taking care not to compress the meat.
- 4. Place a round mold (ring mold) in the center of the plate.
- 5. Fill the mold with the tartare and lightly press to create a clean shape.
- 6. Carefully remove the mold.
- 7. Grate the Parmesan directly over the tartare just before serving.
- 8. Serve immediately.
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
15 min
2
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| | | 240 g tender raw beef, hand-chopped | | |
| | | 20 ml Le Grec Italian dressing | | |
| | | 30 g Kalamata olives, finely chopped | | |
| | | 30 g sun-dried tomatoes, finely chopped | | |
| | | 2 g lemon zest | | |
| | | 20 g finely grated Parmesan | | |
PREPARATION
- 1. Place the hand-chopped beef in a chilled bowl.
- 2. Add the Le Grec Italian dressing, olives, sun-dried tomatoes, and lemon zest.
- 3. Gently mix with a spoon, taking care not to compress the meat.
- 4. Place a round mold (ring mold) in the center of the plate.
- 5. Fill the mold with the tartare and lightly press to create a clean shape.
- 6. Carefully remove the mold.
- 7. Grate the Parmesan directly over the tartare just before serving.
- 8. Serve immediately.
NOTES
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