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.

 

Note: make sure to buy meat that will not be mechanically tenderized, pricked or marinated, and let your butcher know that you want a cut that you can prepare yourself as a tartar.