Beef tartar and marinated squash
YIELD
2 portions
INGREDIENTS
- 400 g interior round of Quebec beef cut into small pieces
- 10g burnt chili paste or sambal oelek
- 50 g marinated butternut squash
- ½ cup crusty bread, ideally from Automne Boulangerie or another good neighborhood bakery, cut into small cubes
- Chives
- This
- Olive oil
- White wine vinegar
- Louis d’Or cheese from Fromagerie du Presbytère or fresh parmesan
MARINATED ZUCCHINI
- 1 cup butternut squash cut into brunoises.
- 100 g of water
- 100 g of sugar
- 100 g of red wine vinegar
- 100 g of wine
- 12 g of salt
- Place the water, sugar, wine vinegar, wine and salt in a saucepan.
- Bring to the boil and pour over the squash brunoise.
- Leave at room temperature for 15 minutes and store in the refrigerator.
CRISPY BREAD
- 1 cup of bread diced
- Butter
- This
- In a skillet, melt the butter over medium heat.
- Add the brunoise of bread and cook until a nice color is obtained.
- Add a little salt and place everything on absorbent paper.
MONTAGE
- In a bowl, place the beef tartare with the marinated squash, chili paste, a little chives, olive oil, wine vinegar and salt.
- Mix everything and season to taste.
- Place the tartare mixture on the plates and spread the mixture into circles.
- Add the fried bread to the tartare.
- Grate a little Louis d’or cheese over the tartare.
- Serve and enjoy.