Name: Canadian Beef Tartare on a Whole Wheat Cracker
Yield: 4 servings
Ingredients: 1 ½ cup (310 mL) whole wheat flour; 1 ½ cup (310 mL) all-purpose flour; ¼ tsp (2 mL) salt; ¼ tsp (2 mL) black pepper; ⅒ tsp (1 mL) juniper, crushed; ¼ tsp (2 mL) baking powder; ¼ tsp (2 mL) baking soda; 1 cup (250 mL) water; 1 Tbsp (15 mL) maple syrup; 2 Tbsp (30 mL) olive oil; ½ cup (125 mL) Parmesan, grated; 1 ½ lb(s) (700 g) centre-cut beef fillet, small dice, kept cold; 2 Tbsp (30 mL) capers, rinsed, finely chopped; ½ cup (125 mL) shallot, finely chopped; ¼ cup (60 mL) cornichon, finely chopped; 1 Tbsp (15 mL) grainy mustard; 1 Tbsp (15 mL) Dijon mustard; 1 tsp (5 mL) hot sauce; 1 Tbsp (15 mL) olive oil; ½ tsp (2 mL) salt; ½ tsp (2 mL) black pepper; 1 cup (250 mL) arugula, packed

Canadian Beef Tartare on a Whole Wheat Cracker

Yields

4 servings

A top-notch, gourmet dish of beef tartare served with shallots, capers, homemade Parmesan cheese crisps and served with a side of whole wheat crackers.

Courtesy of Chef Jonathan Goodyear

ingredients

Whole Wheat Cracker

1 ½

cup (310 mL) whole wheat flour

1 ½

cup (310 mL) all-purpose flour

tsp (2 mL) salt

tsp (2 mL) black pepper

⅒

tsp (1 mL) juniper, crushed

tsp (2 mL) baking powder

tsp (2 mL) baking soda

cup (250 mL) water

Tbsp (15 mL) maple syrup

Tbsp (30 mL) olive oil

Parmesan Cheese Crisps

cup (125 mL) Parmesan, grated

Canadian Beef Tartare

1 ½

lb(s) (700 g) centre-cut beef fillet, small dice, kept cold

Tbsp (30 mL) capers, rinsed, finely chopped

cup (125 mL) shallot, finely chopped

cup (60 mL) cornichon, finely chopped

Tbsp (15 mL) grainy mustard

Tbsp (15 mL) Dijon mustard

tsp (5 mL) hot sauce

Tbsp (15 mL) olive oil

tsp (2 mL) salt

tsp (2 mL) black pepper

cup (250 mL) arugula, packed

Ingredient Substitution Guide

directions

Step 1

Combine all dry ingredients in a stand mixer with paddle attachment.

Step 2

Mix on low, slowly adding water and maple syrup until dough forms into firm ball.

Step 3

Remove, cover with plastic wrap and leave to rest for 1 hour at room temperature.

Step 4

Dived dough into 4, working in small batches, roll cracker dough through pasta machine decreasing thickness each time.

Step 5

Once dough has reached the thinnest setting possible, cut sheets into desired shape.

Step 6

Brush both sides of cracker with olive oil and bake at 350ºF (180ºC) until crisp and golden brown, about 8-10 min.

Step 7

Pile 2 tbsp (30mL) of cheese on a baking sheet covered with a silicone mat or parchment paper. Repeat 3 more times. There should be at least 2” (5 cm) between mounds.

Step 8

Flatten the tops so they are in more or less an even pile.

Step 9

Bake at 300ºF (170ºC) 5- 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.

Step 10

Remove and allow crisp to cool.

Step 11

Combine beef, capers, shallots and cornichon.

Step 12

Fold in mustards, hot sauce, olive oil, salt and pepper.

Step 13

Using a ring mould, place tartare in centre of plate, garnish with arugula leaves and Parmesan Cheese Crisp.

Step 14

Serve Whole Wheat Crackers on side.

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Canadian Beef Tartare on a Whole Wheat Cracker