Festive beef tartare from Geneviève Everell
Prep Time
Cooking Mode
2 tubes (130 g x 2) oz sushi à la maison Cubes of Beef for Tartare
15 mL (1 tbsp.) tbsp. sesame mayonnaise
15 mL (1 tbsp.) tbsp. Nutra Fruit Cranberry, Maple, Balsamic Salad Dressing
5 mL (1 tsp.) tsp. tamari sauce
30 mL (2 c. soupe) Tbsp coarsely chopped dried cranberries
30 mL (2 c. soupe) Tbsp coarsely chopped pecans
45 mL (3 tbsp.) tbsp. crumbled cranberry goat cheese
6 fresh chive blades, chopped
1 green onion, finely chopped
A drizzle olive oil
To taste fleur de sel
To taste pink peppercorns
To taste crackers with dried fruit
2 tubes (130 g x 2) oz sushi à la maison Cubes of Beef for Tartare
15 mL (1 tbsp.) tbsp. sesame mayonnaise
15 mL (1 tbsp.) tbsp. Nutra Fruit Cranberry, Maple, Balsamic Salad Dressing
5 mL (1 tsp.) tsp. tamari sauce
30 mL (2 c. soupe) Tbsp coarsely chopped dried cranberries
30 mL (2 c. soupe) Tbsp coarsely chopped pecans
45 mL (3 tbsp.) tbsp. crumbled cranberry goat cheese
6 fresh chive blades, chopped
1 green onion, finely chopped
A drizzle olive oil
To taste fleur de sel
To taste pink peppercorns
To taste crackers with dried fruit
Directions
1Combine all ingredients except crackers in a bowl. Refrigerate until ready to serve.
2When ready, serve with crackers.
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Personal Note
Personal Note