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Beef tartare with pumpkin seeds


30 minutes


24 servings

Beef tartare with pumpkin seeds
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500 g (1 lb) raw beef (Boston, top sirloin, or shoulder tip)
3 egg yolks, whisked
30 mL (2 tbsp) Dijon mustard
60 mL (1/4 cup) dried cranberries, finely chopped
½ red onion, finely chopped
1 clove garlic, finely chopped
30 mL (2 tbsp) fish sauce
7.5 mL (1/2 tbsp) sriracha sauce
15 mL (1 tbsp) ketchup
60 mL (1/4 cup) parsley, finely chopped
24 Boston lettuce leaves, about 3 heads
60 mL (1/4 cup) roasted pumpkin seeds


  1. With a meat grinder or knife, finely chop meat. If not used immediately, freeze.
  2. In a salad bowl, combine beef with remaining ingredients, except lettuce leaves and pumpkin seeds.
  3. Mix until well blended. Top each lettuce leaf with an equal portion of tartare. Garnish with pumpkin seeds (to add some crunch).

Note: If your butcher is trustworthy and keeps his grinder in cold storage, you can ask him to chop the meat for you, but use it the same day.

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* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.