- 1/2 baguette, in bevelled slices
- 1/2 cup (125 ml) olive oil
- 1 garlic clove, peeled and halved
- 600 g (1 1/4 lb) bison medallion (or other lean part)
- 1/4 cup (60 ml) French shallot, minced
- 30 ml (2 tbsp) flat-leaf parsley, chopped
- 30 ml (2 tbsp) capers, roughly chopped
- 15 ml (1 tbsp) small French pickles (sour), chopped
- 2 egg yolks
- 20 ml (1 heaping tbsp) Dijon mustard
- 15 ml (1 tbsp) Worcestershire sauce
- 15 ml (1 tbsp) Cognac or French brandy
- Tabasco sauce
- Salt and freshly ground black pepper
- 1 L (4 cups) arugula
- 1/2 cup (125 ml) Parmesan shavings
- Preheat the broiler.
- Using a brush, brush the baguette slices with about 60 ml (1/4 cup) olive oil on both sides.
- Arrange on a baking sheet.
- Bake for 3 to 4 minutes, turning halfway through cooking.
- Let cool and rub with the garlic. Reserve.
- Using a sharp chef's knife, finely chop the bison meat.
- In a large bowl, combine the ground bison and 20 ml (4 tsp) of the oil to coat the meat well.
- Add the shallot, parsley, capers, pickle, egg yolks, mustard, Worcestershire sauce, brandy and Tabasco sauce. Season with salt and pepper.
- Mix and taste. Adjust the seasoning if necessary.
- Arrange the tartare on serving plates. In a bowl, pour the remaining oil over the arugula. Season with salt and pepper.
- Mix and divide among the plates.
- Garnish with parmesan shavings.
- Serve immediately, accompanied by the garlic croutons.
You can present the tartare in different ways, by molding it in circles or by forming quenelles for example, but it is important to do not press it too much.