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Tartare de bœuf et courge marinée

Beef tartare and marinated squash

YIELD 

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.