Intended to be an amuse-bouche (a French term that, roughly translated, means “to please the mouth”), this small one- to two-bite savory treat is a great way to start a meal. The acidity of the rice wine vinegar and saltiness of the soy sauce used in the vinaigrette are what help to wake up a diner’s taste buds in preparation for the tasty food to come.

With a few minor substitutions and additions, this recipe also works equally as well as a tuna tartare, if you prefer, or, if you are serving pescetarians. To make the recipe conversion, use sushi-grade tuna instead of beef tenderloin, fried wonton skins instead of baguette slices and add a simple avocado-lime-salt puree on top of the quenelles of tartare before garnishing with the scallion.

* Please note: While not likely, as with any raw meat/fish consumption, there can be a small amount of inherent risk to those eating this dish. This is especially true if you are feeding young children, the elderly, or those with immunodeficiency issues. Always use the freshest of protein from reputable sources and make sure your hands, tools and work surfaces are, and remain, sanitary during preparation.

BEEF TARTARE with JALEPEÑO-RED ONION RELISH on CROSTINI

SESAME-SOY VINAIGRETTE

INGREDIENTS – Yield: 8 Pieces

115 g (4 oz) beef tenderloin

8 thin slices baguette, toasted

1 scallion, cut on the bias, for garnish

For the Relish

30 g red onion, cut in brunoise (fine dice)

15 g jalapeño, cut in brunoise (fine dice)

2 tsp (10 ml) rice wine vinegar

¼ tsp (1.25 ml) honey

For the Vinaigrette

1 T (15 ml) soy sauce

¼ tsp (1.25 ml) sesame oil

1 tsp (5 ml) rice wine vinegar

1 tsp (5 ml) honey

3 T (45 ml) canola oil

PROCEDURE

Combine all ingredients for relish, mix and reserve for 30 minutes.
While the relish marinates, lightly toast baguette slices.
In another bowl, combine the soy sauce, sesame oil, rice wine vinegar and honey. Slowly drizzle in canola oil while whisking to form vinaigrette. Set aside.
Just prior to service, thinly slice beef tenderloin and then cut into brunoise (fine dice) and combine with relish. Dress mixture with 1 T (15 ml) of the vinaigrette.
Using two spoons, shape a quenelle of the combined tartare and place on each slice of baguette. Garnish with thinly sliced scallion and dress the plate with additional vinaigrette.