Beef tartare with red ale

Name: Beef tartare with red ale
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 200 g (7 oz) ultra-fresh filet mignon; 2 tbsp (30 ml) capers, finely chopped; ½ French shallot, ultra-finely chopped; 2 small sweet pickles, finely chopped; ½ tbsp (7.5 ml) Dijon mustard; 2 tbsp (30 ml) red ale; A few drops of tabasco; Fresh chives, chopped, for serving; Toasted bread, for serving; Salt and ground pepper

Preparation 15 min
Refrigeration 30 min
Servings 4
Freezing I do not suggest

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Ingredients

200 g (7 oz) ultra-fresh filet mignon
2 tbsp (30 ml) capers, finely chopped
½ French shallot, ultra-finely chopped
2 small sweet pickles, finely chopped
½ tbsp (7.5 ml) Dijon mustard
2 tbsp (30 ml) red ale
A few drops of tabasco
Fresh chives, chopped, for serving
Toasted bread, for serving
Salt and ground pepper

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Preparation

Place the filet mignon in the freezer for 30 minutes. It will be easier to cut and will stay very fresh throughout the preparation.
Cut the meat into small, even cubes. Refrigerate in a bowl.
In a separate bowl, combine the capers, shallot, sweet pickles, Dijon mustard, red ale and tabasco.
Add the beef cubes to the mixture, season generously with salt and pepper, and gently toss to combine.
Top with chopped chives and serve immediately with toasted bread.