Beef and Daylily Buds Tartare

Ingredients:

• 7 oz (200 g) fresh beef (tenderloin or strip loin)
• 1 egg yolk
• 1 tbsp + 2 tsp (25 ml) olive oil
• 5 daylily buds pickled in honey vinegar
• 1 tsp (5 ml) parsley, chopped
• 1 tbsp (15 ml) shallots, chopped
• Espelette pepper to taste
• 2 drops Worcestershire sauce
• Sea salt to taste
• ¼ baguette
• 4 branches thyme

Method:

1. Place bread in freezer for 30 minutes.
2. Preheat oven to 300°F.
3. Thinly slice frozen bread. Spread olive oil on bread and garnish with thyme leaves. Bake for 10 minutes.
4. Shave beef with sharp knife. Combine with remaining ingredients. Season to taste.
5. Scoop onto thyme croutons and sprinkle with sea salt. Serve immediately.

• July 20, 2011, 11:26 a.m.
  The Québec maritime team

  Comments by the chefs of the month

  «  This recipe is very easy to make but is sure to impress your guests! To ensure the meat we used was fresh and tender, we bought filet mignon on the morning we prepared the dish. The butcher even offered to cut it for us. We also bought a firm French baguette (from Boulangerie Folles Farines in Le Bic), so we didn’t need to freeze it in order to slice it thinly. The thyme really enhanced the flavour of the croutons and worked well with the tartare. We bought the daylily buds in honey vinegar from the Reford Gardens and the sunflower oil from Jolies Demoiselles in Rimouski. Cost (before taxes): About $1.40 per person. »
• July 20, 2011, 11:27 a.m.
  The Québec maritime team

  Comments by the taste testers

  «  This tartare was excellent! The daylily buds and seasonings gave this dish a distinctive flavour, quite different from the usual steak tartare. This dish will be appreciated by many, even those who are not fond of red meat. »

Preparation time

15 minutes

Cooking time

10 minutes

Servings

20 bits

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