Veal Tartar with Strawberries and Cacao Nibs in Glasses

Ingredients

• 450 g (1 lb) of Quebec Veal filets
• 60 ml (1/4 cup) chopped pistachios
• 5 ml (1 tsp) cacao nibs
• 6 strawberries cut into cubes
• 15 ml (1 tbsp) balsamic vinegar caramel

Sauce

• 60 ml (1/4 cup) chopped shallots
• 45 ml (3 tbsp) chopped fresh parsley
• 45 ml (3 tbsp) grated Parmesan cheese
• 45 ml (3 tbsp) olive oil
• 15 ml (1 tbsp) lemon juice
• 15 ml (1 tbsp) Dijon mustard
• 15 ml (1 tbsp) chopped capers
• 15 ml (1 tbsp) Worcestershire sauce
• 1 egg yolk
• Salt and pepper to taste

Preparation

1. Trim the veal filet by removing the white membrane. Cut the filet into small cubes.
2. In a bowl, mix the sauce ingredients.
3. Add the veal cubes, pistachios and cacao nibs. Stir gently.
4. Divide the tartar into four glasses. Garnish with strawberries and sprinkle with balsamic vinegar.