Steak tartare with strawberries, almonds, and prosciutto by Alex Turcotte
Portions: 2 servings or 4 appetizers
Prep time: 20 minutes
Ingredients
- 400 g of beef sirloin (flank, tenderloin, or filet mignon are also accepted)
- 300 g of strawberries
- 75 g of sliced almonds
- 100 g of capers
- 5 slices of prosciutto
- 1 1/2 tablespoons of honey (for almonds)
- 1 sprig of finely chopped rosemary (for almonds)
- 1 teaspoon of Worcestershire sauce
- 1 tablespoon of whole grain mustard
- 3/4 tablespoon of La Belle Excuse extra virgin black olive oil
- 3/4 tablespoon of La Belle Excuse lemon and white balsamic vinegar
- 3/4 oz of vodka
- Hot sauce to taste
- La Belle Excuse Mediterranean fleur de sel and pepper
Steps
- Over medium heat, add a bit of olive oil to a pan and sauté the almonds with rosemary, garlic, and finish with honey. Keep a close eye, around 2 minutes. Finely chop after cooking.
- Preheat the oven to 350°F (180°C) and place prosciutto slices on a tray to make chips, about 7-8 minutes. Keep a few for decoration and chop the rest.
- Fry the capers. Use a small 4" cast-iron skillet at around 350°F (180°C) for the oil.
- Cut the beef and strawberries into small cubes.
- Mix with the remaining ingredients. Make sure almonds, capers, and prosciutto have cooled before incorporating them into the tartare.
- Using a ring mold, shape portions of tartare and finalize the presentation.
- Enjoy and savor how delicious this tartare is!