Tartare de Boeuf Smoked Meat & Cornichons Frits
60 minutes • 3 servings


Discover our smoked meat beef tartare and fried pickles, a delicious and daring recipe. Prepared with our Firebarns Baseball Mustard, our Montreal steak spices, and seasoned with our Original hot sauce, this tartare is an explosion of flavors. Each bite combines the richness of beef, the crunch of fried pickles and the balanced spiciness of our unique seasonings. A must-see culinary experience for thrill-seekers. Enjoy your food!


  • 300 g beef sirloin cut into small cubes
  • 150 g smoked meat garnish (Schwartz's)
  • 1 C. tbsp Firebarns Baseball Mustard
  • 2 tbsp. tablespoon of olive oil
  • 1 C. tablespoon of whole-grain mustard
  • 1 C. tbsp Montreal steak spice
  • 2 green onions, finely chopped
  • 1 C. tbsp Original hot sauce
  • 2 tbsp. tbsp finely chopped dill pickles
  • Salt and pepper to taste
  • Micro shoots for presentation
  • 5 dill pickles, cut into quarters lengthwise
  • 1 cup of flour
  • 2 beaten eggs
  • 3/4 cup Panko breadcrumbs
  • 3/4 cup crumbled BBQ crinkle chips
  • Oil for cooking


  1. In a small bowl, mix the 2 mustards and the olive oil. In a mixing bowl, mix the beef, smoked meat, Montreal spices, green onion, Firebarns original and pickles. Add the mixture of 2 mustards, mix well, cover and put in the fridge.
  2. Preheat cooking oil to 375F. In 3 plates add the flour, eggs and breadcrumbs mix with the BBQ chips. Dry the gherkins using absorbent paper and dip them in the flour, then in the eggs and finish with the breadcrumb mixture. Immerse in oil for 1 to 2 minutes or until pickles are nicely browned.
  3. Serve with a drizzle of mustard, micro sprouts and fried pickles.


Helene said:

Wow merci a faire cette semaine

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