Raw food, meat-lover style
Classic Steak Tartare
Ricardo Tested
Dressing
3 tbsp (45 ml) olive oil 2 tbsp (30 ml) whole-grain mustard 1tbsp (15 ml) red wine vinegar 1tbsp (15 ml) capers, chopped 1tsp (5 ml) Dijon mustard Sambal oelek, to taste
Beef
14 oz (400 g) beef tenderloin or top round 1shallot, finely chopped 1egg yolk 2 tbsp flat-leaf parsley, finely chopped In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside. With a knife or a meat grinder fitted with a medium-sized grinding plate, finely chop up the beef into pieces. In a bowl, combine the dressing, beef, shallots, egg yolk and parsley. Adjust the seasoning. Serve cold with the endive and celery salad (see recipe below) and toasted bread. For a beautiful presentation, use a cookie cutter or a cleaned tin can opened at both ends. You can garnish with capers, if desired.
Serves 4 Endive and Celery Salad
Ricardo Tested
Vinaigrette
2 tbsp (30 ml) olive oil 1tbsp (15 ml) white wine vinegar 1tsp (5 ml) Dijon mustard Salad 4 Belgian endives 4 celery stalks 1/2 cup (125 ml) celery leaves In a bowl, combine all the vinaigrette ingredients. Season with salt and pepper. Remove the core of the endive. Thinly slice lengthwise. Thinly slice the celery on the bias. In a bowl, combine the vegetables with the vinaigrette. Adjust and serve.
Serves 4