How to make
1 lb (500 g)Centre cut beef tenderloin, trimmed
1/3 cup (75 mL)Drained capers
1/3 cup (75 mL)Drained cornichons
2 tbsp (25 mL)Ketchup
2 tsp (10 mL)Worcestershire sauce
2 tbsp (25 mL)PC®Black Label Herbes De Provence Prepared Mustard
1 tsp (5 mL)Hot sauce
1/4 cup (50 mL)Canola oil
1/2 cup (125 mL)Finely minced white onion
1/4 cup (50 mL)Finely minced fresh Italian parsley
1/2 tsp (2 mL)Cracked black pepper
1PC®French Baguette, cut in 1/4-inch (5 mm) slices
How to make
- Step 1
Preheat oven to 375°F (190°C). Place 8 salad plates in the refrigerator to chill. Place tenderloin in freezer for 30 minutes.
- Step 2
Using clean knife and cutting board, cut tenderloin into very thin slices. Cut each slice into thin strips, and then mince into a very small dice. Once all tenderloin has been chopped, transfer to a bowl; cover with plastic wrap and refrigerate until ready to use.
- Step 3
In food processor, combine egg yolks, anchovies, capers, cornichons, mustard, ketchup, Worcestershire and hot sauce; pulse until finely chopped. While machine is still running, slowly add oil through feed tube until well combined to create a mayonnaise. Transfer to medium bowl; fold in onion, parsley and pepper.
- Step 4
Meanwhile, arrange baguette slices on baking sheet. Bake in centre of oven for 10 to 12 minutes or until dried and lightly toasted.
- Step 5
Remove chilled beef tenderloin from refrigerator; fold into mayonnaise until well combined. Remove chilled plates from refrigerator. Place a small mound of tartare in the centre of each plate; divide toasts and arrange on plates.
- Step 6
Remove chilled plates from refrigerator. Place a small mound of tartare in the centre of each plate; divide toasts and arrange on plates.