Parmesan & artichoke beef tartare
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Parmesan & artichoke beef tartare
Photo credit: Cindy Boyce
Accessory credit : Serving plate : Pascale Girardin

Parmesan & artichoke beef tartare

Parmesan & artichoke beef tartare
Photo credit: Cindy Boyce
Accessory credit : Serving plate : Pascale Girardin
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I always enjoy taking a classic recipe and adding a twist to it for you guys to discover new flavours.

Here’s a beef tartare variation, because how delicious is it during our hot summer days? It’s quick to put together, and it’s the perfect appetizer for your loved ones.

Small plates: VdeV

  • Serves4 - 6
  • Prep time20 mins
  • Cook time10 mins
  • Timeout5 mins
  • FreezingFreezes well

Ingredients

  • 250 g of beef surloin
  • 4 pieces of canned artichoke, rinsed, strained and chopped
  • 1/3 cup of shredded parmesan cheese
  • 1 tablespoon of white lemon balsamic vinegar from La Belle Excuse
  • 2 teaspoons of Dijon mustard
  • 1 tablespoon of olive oil La Belle Excuse 
  • 2 tablespoons of fresh chives, chopped
  • 1 teaspoon of Sriracha sauce
  • Salt & pepper, as preferred
  • of baguette croutons, toasted or grilled

Steps

  1. Dice the beef with a sharp knife into very small pieces, then refrigerate.
  2. Mix the remaining ingredients in a bowl, except for the bread.
  3. Once you are ready to serve, add the beef to the mix and stir until well-combined, then check the seasoning if needed.
  4. Serve along with the croutons.

Tips & tricks

Cannot be frozen. Must be eaten the same day.

Recipe published on August 19, 2018