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INGREDIENTS:

-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

Preparation:

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.

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