Beef Tartare

Beef Tartare

1 lb. Beef Tenderloin (silver skin removed, finely diced)
1 Shallot
(minced)
2 T Capers
(chopped)
1 Red Pepper
(finely diced)
1 T Roasted Garlic
(minced)
1 t Espelette
1 Zest of Lemon
1 Small Bunch of Fresh Parsley
(chopped)
1 Small Bunch of Fresh Chives
(chopped)
Extra Virgin Olive Oil
Salt & Pepper

When shopping for your beef tenderloin, make sure you are purchasing from a reputable supplier and that the meat is very fresh, When finely dicing meat, fill a large bowl with ice and place a small bowl inside so that the meat stays consistently cold.

Combine all ingredients in a bowl. Season with salt and pepper. Add enough olive oil to coat, but not so much that there is excess liquid. Serve on your favourite kettle chip. My favourite additions to this dish are raw egg yolk, creme fraiche and gremolata. Enjoy!

Wine Pairing:
Vineland Estates Winery
2013 Cabernet Merlot