Beef tartare and marinated squash

2 servings

INGREDIENTS

• 400 g of inside round beef from Quebec cut into small pieces
• 10g of burnt chili paste or sambal oelek
• 50 g of marinated butternut squash
• ½ cup of crispy bread, ideally from Automne Boulangerie or another good neighborhood bakery, cut into small cubes
• Chives
• Salt
• Olive oil
• White wine vinegar
• Louis d’Or cheese from Fromagerie du Presbytère or fresh parmesan

MARINATED SQUASH

• 1 cup of butternut squash cut into brunoise.
• 100 g of water
• 100 g of sugar
• 100 g of wine vinegar
• 100 g of wine
• 12 g of salt

1. Place the water, sugar, wine vinegar, wine, and salt in a saucepan.
2. Bring to a boil and pour over the brunoise squash.
3. Let sit at room temperature for 15 minutes and store in the refrigerator.

CRISPY BREAD

• 1 cup of bread cut into brunoise
• Butter
• Salt

1. In a pan, melt the butter over medium heat.
2. Add the bread brunoise and cook until nicely browned.
3. Add a little salt and place everything on absorbent paper.

ASSEMBLY

1. In a bowl, place the beef tartare with the marinated squash, chili paste, some chives, olive oil, white wine vinegar, and salt.
2. Mix everything and season to taste.
3. Place the tartare mixture on plates and spread the mixture in a circle.
4. Add the fried bread on the tartare.
5. Grate some Louis d’Or cheese over the tartare.
6. Serve and enjoy.