Surprising Veal Tartars
Ingredients
- 1 piece of Quebec Veal filet, strip steak, inside round or sirloin weighing about 250 g (1/2 lb)
Notice: make sure to buy meat that will not be mechanically tenderized, pricked or marinated, and let your butcher know that you want a cut that you can prepare yourself as a tartar.
Preparation
- Prepare the salad dressing or mayonnaise of your choice* and refrigerate.
- Trim the grain-fed veal meat and cut it into 1/2 cm (1/4 in) cubes or finer according to your taste, a small quantity at a time, and refrigerate as you go so that the cold chain is not broken.
- In a stainless steel cul-de-poule mixing bowl, mix the salad dressing or vinaigrette with cubes. Do not use your hands to avoid contamination. Also ensure that the container is in contact with ice to preserve food safety.
- Cover and refrigerate for about 30 minutes.
*Salad dressings or mayonnaises
(use the mayonnaise sauce corresponding to the mini-burgers) – click here to find the recipe
Classical
- 20 ml (4 tsp) olive oil
- 2.5 ml (1/2 tsp) lime juice
- 5 ml (1 tsp) Dijon mustard
- 1 French shallot, finely chopped
- Salt and pepper, to taste
Accompaniment: serve with a small green salad, rusk or bread.
Thai
- 10 ml (2 tsp) Thai mayonnaise sauce
- 2.5 ml (1/2 tsp) Sriracha Asian pepper sauce
- 2.5 ml (1/2 tsp) toasted sesame oil
- Salt and pepper, to taste
Accompaniment: serve with a dash of toasted sesame oil, a small Asian salad and egg roll dough toast grilled in the oven.
Tex-Mex
- 10 ml (2 tsp) mayonnaise
- 5 ml (1 tsp) Tex-Mex spices
- 2.5 ml (1/2 tsp) lime juice
Accompaniment: serve with a dash of spicy oil, raw vegetables, including Jalapeño pepper and corn chips.
New Orleans
- 10 ml (2 tsp) New Orleans mayonnaise sauce
- 5 ml (1 tsp) Cajun seasoning
Accompaniment: serve with spicy oil, raw vegetables and fried potato peels.
Indian Style
- 10 ml (2 tsp) Indian mayonnaise sauce
- Curry, to taste
Accompaniment: serve with a dash of lime juice, raw vegetables and grilled naan mini-buns.
