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Ingredients
- 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
Preparation
- 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.
Note:
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.
