Beef tartare with beef jerky

Vins de l'état de Washington
In collaboration
with Vins de l'état de Washington
Beef tartare with beef jerky
  • 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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Beef tartare with beef jerky

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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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Produit par le grand Guy Breton dans le Beaujolais, ce superbe Régnié est un must avec le tartare de bœuf. Sur de belles notes de poivre rose et blanc, de framboise des champs écrasée, de terre humide et de rose, il est long en bouche, gouleyant et charmeur. Voluptueux et expressif, c’est un Régnié d’accords. Impeccable seul ou bien accompagné. See the product
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Beef tartar of the most classic, the jerky will bring him however sweet and smoked notes. It is these smoky notes that will find the aromas of this oyster stout. Brewed with oyster shells and sea bacon, it will offer you smoky, cocoa and salty notes. The cocoa flavors will join the beef and jerky while the salty and iodized flavors will remind you of anchovies or oysters that go well with the classic tartar. Land and sea in glass. See the product
Beef tartare with beef jerky
Our sommeliers suggest
Guy Breton Régnié 2021
Beaujolais, France
Produit par le grand Guy Breton dans le Beaujolais, ce superbe Régnié est un must avec le tartare de bœuf. Sur de belles notes de poivre rose et blanc, de framboise des champs écrasée, de terre humide et de rose, il est long en bouche, gouleyant et charmeur. Voluptueux et expressif, c’est un Régnié d’accords. Impeccable seul ou bien accompagné. See the product
William Baie, 5.2%
Le Naufrageur
Beef tartar of the most classic, the jerky will bring him however sweet and smoked notes. It is these smoky notes that will find the aromas of this oyster stout. Brewed with oyster shells and sea bacon, it will offer you smoky, cocoa and salty notes. The cocoa flavors will join the beef and jerky while the salty and iodized flavors will remind you of anchovies or oysters that go well with the classic tartar. Land and sea in glass. See the product

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