One of the best traditions of a Grey Cup weekend is the snacks.
The obvious choices are chips and dips and such. But, what does a classically trained french chef at a high end bistro snack on during half time? The CBC's Ken Lima-Coelho spoke to classically trained French chef Gilles Brassart from Cassis Bistro on 17th Ave. S.W. about his recipe for beef tartar.
Grey Cup Beef Tartar
- 50 grams thoroughly trimmed prime beef filet (Explain to the butcher what you intend to use the beef for and request that all sinew and exterior fat be trimmed)
- 1/2 small shallot (finely diced)
- 1 tsp. capers
- 1 tsp. Dijon mustard
- 2 small French cornichon pickles (diced into small pieces)
- 1 egg (yolk)
- 1 pinch of salt and pepper
- 2 drops of Tabasco
Makes six mini foot ball bites. Chop the meat very finely with a sharp knife into small cubes. This produces a more moist and more agreeable texture then passing the meat through a mincer. Add in shollot, capers, mustard, cornichon, salt, pepper and mustard. Mix throughly into the beef. Add egg yolk and mix. Use two table spoons to scoop a heaping spoon of the mixture. Using the second spoon to shape into the mini football bite. Place on a crustini or cracker of your choice. Bon Appetite!