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
- Put the water, sugar, wine vinegar, wine, and salt in a saucepan.
- Bring to a boil and pour over the squash brunoise.
- Leave at room temperature for 15 minutes and store in the refrigerator.
CRISPY BREAD
- 1 cup of diced bread
- Butter
- Cell
- In a pan, melt the butter over medium heat.
- Add the bread brunoise and let cook until a nice color is achieved.
- Add a little salt and place everything on a paper towel.
MONTAGE
- In a bowl, place the beef tartare with the marinated squash, chili paste, a bit of chives, olive oil, wine vinegar, and salt.
- Mix everything together and season to taste.
- Spoon the tartare mixture onto the plates and spread the mixture in a circle.
- Add the fried bread on the tartare.
- Grate a little bit of Louis d'or cheese on the tartare.
- Serve and enjoy.