RECIPE BEEF TARTAR, SUN-DRIED TOMATOES, BLACK OLIVES AND PROSCIUTTO CHIPS – Les sauces Firebarns
INGREDIENTS: -400g of beef (top sirloin) cut into small cubes of about 1cm X 1 cm. 1 French shallot, finely chopped. 6 or 7 dried tomatoes, finely chopped. -2 tbsp. coarsely chopped black olives. -2...
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Cooking tools:
- Chef's knife
- Cutting board
- Bread knife
- Mixing bowl
- Saucepan
- Oven
- Baking sheet
- Parchment paper
- Spoon
- Grater
- Plate
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
- pepper
- Balsamic reduction before serving
- Arugula sprouts for presentation
- 6 slices of Prosciutto
- Serve with bread croutons
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