PREPARATION 30 MIN | SERVINGS 4
INGREDIENTS
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) Dijon mustard
- 1 tablespoon (15 ml) whole-grain mustard
- 1 egg yolk
- 1 tablespoon (15 ml) capers, drained and chopped
- 2 teaspoons (10 ml) sambal oelek
- 1/4 cup (60 ml) olive oil
- 1 1/2 lbs (675 g) beef top round, very fresh (not tenderized)
- 2 tablespoons (30 ml) chopped parsley
- 3 tablespoons (45 ml) chopped fresh chives
- 3 tablespoons (45 ml) finely chopped shallot
- Salt and pepper
PREPARATION
- In a large bowl, combine the lemon juice, mustards, egg yolk, capers, and sambal oelek. Drizzle in the oil, whisking constantly. Adjust the seasoning.
- With a knife, finely chop the meat. Add to the dressing with the herbs and shallot and stir to combine. Season with salt and pepper. If desired, add sambal oelek, to taste. Serve the tartare with toasted baguette slices, homemade fries, and a green salad.