Beef tartare and marinated squash

2 portions 

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
• Cell
• Olive oil
• White wine vinegar
• Louis d'Or cheese from Fromagerie du Presbytère or fresh parmesan

MARINATED SQUASH

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

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

CRISPY BREAD

• 1 cup of diced bread
• Butter
• Cell

1. In a pan, melt the butter over medium heat.
2. Add the bread brunoise and let cook until a nice color is achieved.
3. Add a little salt and place everything on a paper towel.

MONTAGE

1. In a bowl, place the beef tartare with the marinated squash, chili paste, a bit of chives, olive oil, wine vinegar, and salt.
2. Mix everything together and season to taste.
3. Spoon the tartare mixture onto the plates and spread the mixture in a circle.
4. Add the fried bread on the tartare.
5. Grate a little bit of Louis d'or cheese on the tartare.
6. Serve and enjoy.