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
- With a meat grinder or knife, finely chop meat. If not used immediately, freeze.
- In a salad bowl, combine beef with remaining ingredients, except lettuce leaves and pumpkin seeds.
- 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.
*SAQ.com reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.