BEEF TARTAR, SUN-DRIED TOMATOES, BLACK OLIVES AND PROSCIUTTO CHIPS
-400g of beef (top sirloin) cut into small cubes of about 1cm X 1 cm.
1 French shallot, finely chopped.
6 or 7 dried tomatoes, finely chopped.
-2 tbsp. coarsely chopped black olives.
-2 tbsp. of old fashioned mustard
-3 tbsp. olive oil
-1 tbsp of Firebarns Rum and Chipotle
-2 tbsp grated Parmesan cheese
Salt and pepper to taste
Balsamic reduction before serving
Arugula shoots for presentation
6 slices of Prosciutto
Serve with bread crumbs
On a baking sheet and parchment paper, bake Prosciutto slices at 450F for 5 to 6 minutes. Set aside
In a large bowl, mix all the ingredients for the tartar and set aside in the refrigerator until ready to serve.
Serve the tartar with a drizzle of olive oil and a dash of balsamic reduction. Serve with the croutons and Prosciutto chips.