RECIPE BEEF TARTAR, SUN-DRIED TOMATOES, BLACK OLIVES AND PROSCIUTTO CHIPS – Les sauces Firebarns

Ingredients

• 400g beef (top sirloin) cut into small cubes of approximately 1cm x 1cm
• 1 French shallot finely chopped
• 6 or 7 dried tomatoes, finely chopped
• 2 tbsp. tbsp coarsely chopped black olives
• 2 tbsp. tablespoon of whole-grain mustard
• 3 tbsp. tbsp olive oil
• 1 tbsp Firebarns Chipotle Rum
• 2 tbsp. tablespoon of grated Parmesan
• Salt and pepper to taste
• Balsamic reduction before serving
• Arugula sprouts for presentation
• 6 slices of Prosciutto
• Serve with bread croutons