Preview

beef tartare, chipotle mayonnaise, sun dried tomatoes, chives and parmesan croutons |

Vegetables and Fruits, Beef

Can't go wrong with a tartare.

Here it comes with a chipotle spicy mayo. Those are little Jalapéno peppers that are dryed.

Note

Make sure your meat is store under 5°C to avoid bacterias.

Ingredients

Recipe for 12 tapas

Tartare

400 Gr

Boston cut beef

2 Tbsp

Capers

50 Gr

Sundried tomatoes

1 Tbsp

Chipotlé mayonnaise

100 Gr

French shallot

0.50 Tbsp

Olive oil

10 Sprig(s)

Chives

2 Tsp

Grated parmesan

Parmesan croutons

0.50 Unit(s)

Baguette

50 Gr

Grated parmesan

Chipotle mayo

5 Ml

Lemon juice

5 Ml

Dijon mustard

125 Ml

Vegetable oil

1 Tsp

Chipotle pepper in adobo sauce

1 Unit(s)

Egg yolk

Salt and pepper
Olive oil

Beef Tartare, Chipotle Mayonnaise, sun dried tomatoes, chives and Parmesan croutons |

Preparation time: 30 min

Preheat your Oven at 400 °F

Prep

Slice the beef in little cubes. Put aside on a bowl, on ice in the fridge.

Chop the capers.
Peel and finely chop the shallots.
Chop the tomatoes.

Remove the leaves from the coriander, put few leaves aside for the decoration and chop the rest.

Grate the parmesan
Beef tartare

In a large bowl mix together all the ingredients and season to taste.
Mayonnaise

Mix the lemon juice, the mustard and the egg yolk. Whip slowly adding vegetable oil. Add the chipotle pepper and season to taste.
Croutons

Slice your baguettes, put the bread on a baking tray, sprinkle with olive oil and season to taste with salt and pepper.

Bake in the oven for 5 to 6 minutes. Keep an eye on your oven to make sure not to burn the bread.

Remove from the oven, sprinkle with Parmesan.
You can re-bake in the oven for 1 minutes if you want.
Dressing your plates

1/ Spread the tartare on your plate, add some parmesan shavings, chives and tomatoes.
Add some croutons and dots of spicy mayo.

2/ You can also use a round mold and place all your ingredients in it to give your tartare a shape.

Make sure your meat is store under 5°C to avoid bacterias.

Cooking schedule

Class with similar recipe

Saturday, July 13th 14:00 to 17:00

Quebec city

95 $ / pers.

AUTHENTICITY OF HOMEMADE

We're getting ready for terrace season: Tartares & Poke Bowl, an explosion of flavors!

Fresh tuna poke bowl with mango, avocado, rice, marinated ginger dressing, Jalapeno peppers and Tobiko eggs |
Salmon tartare, Wasabi yogurt, masago, Lebanese cucumber and marinated radish petals, fresh chives |
Beef Tartare, Chipotle Mayonnaise, sun dried tomatoes, chives and Parmesan croutons |
Fruit tartar, red fruit coulis, mascarpone |

More information

14 / 14

95 $ / pers.

0 places disponibles

Saturday, July 27th 14:00 to 17:00

Plateau Mont-Royal

105 $ / pers.

FANCY TAPAS

New Chic Tapas! 1 glasse of wine included

Salmon trout rillette, beets, Granny Smith apples, Yuzu juice and chives macedonia, Espelette pepper croutons |
General Tao Chicken, pineapple sweet and sour sauce, Kaffir lime flavored rice |
Beef Tartare, Chipotle Mayonnaise, sun dried tomatoes, chives and Parmesan croutons |
Black olive tapenade with feta cheese, country bread, roasted cherry tomatoes, caramelized onions, arugula, Balsamic caramel |
French Chouquettes, salted butter caramel dip |

More information

0 / 12

105 $ / pers.

12 places disponibles

Sunday, August 11th 14:00 to 17:00

Quebec city

105 $ / pers.

FANCY TAPAS

New Chic Tapas! 1 glasse of wine included

Salmon trout rillette, beets, Granny Smith apples, Yuzu juice and chives macedonia, Espelette pepper croutons |
General Tao Chicken, pineapple sweet and sour sauce, Kaffir lime flavored rice |
Beef Tartare, Chipotle Mayonnaise, sun dried tomatoes, chives and Parmesan croutons |
Black olive tapenade with feta cheese, country bread, roasted cherry tomatoes, caramelized onions, arugula, Balsamic caramel |
French Chouquettes, salted butter caramel dip |

More information

0 / 14

105 $ / pers.

14 places disponibles