tartare de boeuf tomates séchées olives noires chips proscuitto
30 minutes • 2 servings

BEEF TARTAR, SUN-DRIED TOMATOES, BLACK OLIVES AND PROSCIUTTO CHIPS

Discover our Beef Tartare with Dried Tomatoes, Black Olives & Firebarns Prosciutto Crisps. Cubed beef is mixed with shallots, sun-dried tomatoes, black olives, parmesan and whole-grain mustard, then enhanced with our Chipotle Rum hot sauce. Served with croutons, a balsamic reduction and arugula sprouts, this tartare offers an explosion of spicy and refined flavors.

Ingredients

  • 400g beef (top sirloin) cut into small cubes of approximately 1cm x 1cm
  • 1 French shallot finely chopped
  • 6 or 7 dried tomatoes, finely chopped
  • 2 tbsp. tbsp coarsely chopped black olives
  • 2 tbsp. tablespoon of whole-grain mustard
  • 3 tbsp. tbsp olive oil
  • 1 tbsp Firebarns Chipotle Rum
  • 2 tbsp. tablespoon of grated Parmesan
  • Salt and pepper to taste
  • Balsamic reduction before serving
  • Arugula sprouts for presentation
  • 6 slices of Prosciutto
  • Serve with bread croutons

Preparation

  1. On a baking sheet and parchment paper, cook the proscuitto slices at 450F for 5 to 6 minutes. To book.
  2. In a large bowl, mix all the tartare ingredients and refrigerate until ready to serve.
  3. Serve the tartare with a drizzle of olive oil and a drizzle of balsamic reduction. Serve with croutons and proscuitto chips.

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