Beef tartare with beef jerky

Name: Beef tartare with beef jerky
Prep time: 30 min
Cook time: 10 min
Yield: 2
Cuisine: Québécoise
Ingredients: 300 g beef tenderloin, cut into cubes; 68 g beef jerky by Joe Beef (or other teriyaki-style jerky), finely chopped; 2 small sweet pickles, finely chopped; 2 teaspoons capers, finely chopped; 1 shallot, finely chopped; 1 tablespoon finely chopped fresh parsley; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; Salt and pepper from the mill; About 1 cup vegetable oil; 1/3 cup capers, drained and very well patted dry; 1 large shallot, peeled and sliced; 2 egg yolks; 1 baguette, cut into 1 cm thick croutons; About 1/3 cup olive oil; 1 tablespoon herbs of Provence; Salt and pepper from the mill

In collaboration
with Vins de l'état de Washington

Preparation 30 min
Cooking 10 min
Servings 2
Freezing I do not suggest

This beef tartare with beef jerky is downright out of this world. The capers and fried shallots bring an infernal touch while the beef jerky brings a smoky and sweet side. I promise you, this recipe is solid! This recipe was created in collaboration with Washington State Wines and I strongly suggest that you pair it with Double Canyon, a Cabernet that is incredible.

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Ingredients

300 g beef tenderloin, cut into cubes
68 g beef jerky by Joe Beef (or other teriyaki-style jerky), finely chopped
2 small sweet pickles, finely chopped
2 teaspoons capers, finely chopped
1 shallot, finely chopped
1 tablespoon finely chopped fresh parsley
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper from the mill

Toppings

About 1 cup vegetable oil
1/3 cup capers, drained and very well patted dry
1 large shallot, peeled and sliced
2 egg yolks

Croutons

1 baguette, cut into 1 cm thick croutons
About 1/3 cup olive oil
1 tablespoon herbs of Provence
Salt and pepper from the mill

Preparation

In a large bowl, put the ingredients for the tartare, season with salt and pepper generously and mix. Reserve in the fridge.
Prepare the toppings. In a small saucepan, add vegetable oil and heat to 350°F. Add capers and cook for 2-3 minutes or until open and crisp. Remove with a slotted spoon and place on a few sheets of paper towels.
Add shallots and cook 2 to 4 minutes or until golden brown. Remove with a slotted spoon and place on the paper towel. Set aside.
Prepare the croutons! In a bowl, put the olive oil, the Provencal herbs, season with salt and pepper generously and mix. Brush the croutons on both sides with the oil mix and place on a plate. On a barbecue grill or on a ridged cast-iron skillet over medium-high heat, grill the croutons for a few minutes on each side.
Assemble your plates! Divide the tartare mixture between two plates and form a small well in the centre. Gently place the egg yolks in the centre and garnish with capers and fried shallots!

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!