Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Beef tartare trio
Beef tartare trio

Beef tartare trio

Preparation 20 min
Cooking time None
Servings 10


Basic recipe:

  • 1 kg (2.2 lb) beef (tenderloin or Boston-cut)
  • 3 grey shallots, finely chopped
  • 80 ml (1/3 cup) olive oil
  • 60 ml (1/4 cup) lemon juice
  • A few drops of Tabasco Sauce
  • Salt and freshly ground pepper



  1. Dice the beef into 0.5-cm (1/4-in) cubes and place in a bowl.
  2. Add the remaining ingredients, mix and refrigerate for 30 minutes.
  3. Choose one of the three mixtures below and combine gently with the beef.


  1. In a saucepan, heat 125 ml of olive oil with two bay leaves, 5 ml of salt and one finely chopped grey shallot.
  2. Add 1 diced zucchini, 1 diced eggplant and 1 diced roasted pepper, then 15 ml of tomato paste.
  3. Mix and cover for 2 minutes. Let cool.


  1. Preheat the oven to 180ºC (350ºF).
  2. In a bowl, combine 30 ml of soy sauce, 15 ml of sesame oil and a pinch of ground ginger.
  3. Add 500 ml of puffed rice and stir to coat.
  4. Spread the rice on a baking sheet and bake for 10 minutes.
  5. Remove from the oven and set aside.


In a bowl, combine 250 ml of sliced baby dill pickles, 250 ml of chopped walnuts, 60 ml of chopped fresh dill and 30 ml of whole-grain mustard.

Availability in stores