Caesar-Style Beef Tartare
Caesar-Style Beef Tartare
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Caesar-Style Beef Tartare

Preparation
30 MIN
Cooking
5 MIN
Servings
4
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Ingredients

Dressing

Fried Capers

Tartare

Garnish

Preparation

Dressing

  1. In a bowl, whisk together the egg yolk, lemon zest and juice, mustard, Worcestershire and Tabasco sauces. Slowly drizzle in a third of the oil, whisking constantly. When the emulsion starts to resemble mayonnaise, drizzle in the remaining oil while whisking. Add the Parmesan, anchovy paste and garlic. Season with salt and pepper.

Fried Capers

  1. In a small pot, heat about 1 inch (2.5 cm) of oil. Line a plate with paper towel.
  2. Fry the capers in the hot oil until crispy. Drain on the paper towel.

Tartare

  1. Fill a bowl two-thirds of the way up with ice. Place a second bowl over the ice. This will keep the meat very cold while you prepare the tartare.
  2. On a work surface, thinly slice the meat against the grain. Cut each slice into strips, then into small dice. Place in the chilled bowl as you work.
  3. Add the bacon, shallots, chives and dressing, to taste. Adjust the seasoning.
  4. Divide the tartare and lettuce between four plates. Garnish each plate with toasted croutons, Parmesan shavings and fried capers.

Note

This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.

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