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Beef tartare with black garlic


Chef David Janelle's black garlic beef tartare will redefine your tartare standards. Surprising and delicate, each bite is exceptional ...

Yield: 2 servings


  • 300 gr of tartare quality beef (ask your butcher)
  • 1 tablespoon black garlic paste
  • 1 teaspoon yellow mustard
  • 1 tablespoon chopped pickles
  • 1 tablespoon chopped shallot
  • 2 tablespoons of natural yogurt
  • 1 teaspoon black balsamic vinegar
  • 1 tablespoon capers or daisy buds
  • 1 teaspoon of vegetable oil
  • Hot sauce to taste
  • Salt and pepper from the mill

For the accompaniments

  • Croutons
  • Onion crisps


Onion chips:

  • Finely slice a small onion,
  • Salt the flour and coat the previously chopped onion well.
  • Fry until golden brown and set aside


  • Cut the beef into small cubes and keep cold
  • In a bowl mix black garlic paste, mustard, pickles, shallot, balsamic and vegetable oil
  • Salt and pepper the meat
  • Mix the meat with the sauce mixture and taste (this is the time to add the hot sauce for those who want it more spicy)
  • Adjust the seasoning and set aside


  • Spread a spoonful of yogurt in the bottom of a plate
  • Place the tartare in a cookie cutter
  • Add the onion chips
  • Serve with some bread croutons

Photo and recipe credit: David Janelle chef-owner of Restaurant La Cuisine

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