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BEEF TARTARE AND SPICY SMOKED SHRIMPS

Recipe by Archibald restaurants

BY ARCHIBALD RESTAURANTS

Chef Maxime Lebrun, from Archibald restaurants, prepared this delicious recipe using the Green Trail portable smoker! Here are the recipe details.


Lac-Beauport : 1021, Boulevard du Lac, Lac-Beauport, QC G3B 0X1
Sainte-Foy : 1240 Autoroute Duplessis, Québec, QC G2G 2B5
Aéroport de Montréal : 975 boul. Roméo-Vachon N, Saint-Laurent, QC H4Y 1H6
Trois-Rivières : 3965 Rue Bellefeuille, Trois-Rivières, QC G9A 6K8
Blainville : 1345 Boulevard Michèle-Bohec, Blainville, QC J7C 0M4
Quartier du Petit Champlain : 40 Rue du Marché-Champlain, Québec, QC G1K 4H3

www.archibaldmicrobrasserie.ca

Number of people: 2

Preparation time: 30 minutes

Cooking time: 10 minutes

BEEF AND SMOKED SHRIMPS:

130 g of Angus beef (thigh, sirloin steak, flank steak)

130 g of shrimps 90-130

2 tbsps of Archibald spices

1 green shallot, finely chopped

Method:

Start the smoker with the wood chips.

Cut the beef into 0.5 cm cubes and set aside in the cold.

In a bowl, place the shrimps, Archibald spices and mix to obtain a homogeneous mixture.

Then place the shrimp on a baking sheet and put them in the smoker for 10 minutes over medium heat, with a camping burner.

Take out the shrimp and cut them the same size as the beef.

Chop the green shallot and set aside in the fridge.

TONNATO SAUCE:

1 can of white tuna of 85 grams

2 anchovy fillets (optional)

2 egg yolks

100 ml of Sherry vinegar

1 tsp of Dijon mustard

2 tbsps of veal juice

1 tbsp of olive oil

Method:

Put all the ingredients in the blender and mix on medium speed until a fairly smooth mixture is obtained.

Reserve in the fridge until use.

 

BELLE-MER VINAIGRETTE:

1 tbsp of French shallot

½ garlic clove

1 ½ tbsp of malt vinegar or sherry

⅓ cup of vegetable oil

½ tsp of salt

½ tsp black pepper

1 tsp of Meaux mustard

1 tsp of chopped mint

3 tbsps of Belle-Mer (beer)

Method:

Roughly chop the garlic, shallot and mint.

Add all the ingredients to the blender except the oil and the beer, then blend until combined.

Add the oil in a trickle and stop the mixer afterwards.

Place in a bowl, add the beer and mix gently with a spoon.

Reserve in the fridge.

CELERIAC:

2 cups of celeriac

Method:

Wash and peel the celeriac.

Finely slice into julienne to obtain 2 cups

Add the Belle-Mer vinaigrette to taste and leave in the fridge for about 10 minutes.

 

Dressing:

In a bowl, place the beef tartare, shrimps, green shallot, 2 tablespoons of tonnato sauce, a pinch of smoked fleur de sel, a pinch of hopped pepper and mix well to obtain a homogeneous mixture.

On a plate, place the tartare on one side and add the celeriac julienned.

 

Enjoy your meal !

Food and beer pairings:

Enjoy this dish with a good and fresh Belle-Mer!

Summary of ingredients needed:

  • 130 g Angus beef (thigh, sirloin steak, flank steak)
  • 130 g shrimps 90-130
  • 2 tbsps Archibald spices
  • 1 green shallot, finely chopped
  • 1 can of white tuna of 85 g
  • 2 anchovy fillets (optional)
  • 2 egg yolks
  • Sherry vinegar
  • 1 tsp of Dijon mustard
  • 2 tbsps of veal juice
  • 1 tbsp of olive oil
  • 1 tbsp of French shallot
  • ½ garlic clove
  • ⅓ cup of vegetable oil
  • ½ tsp of salt
  • ½ tsp black pepper
  • 1 tsp of Meaux mustard
  • 1 tsp of chopped mint
  • 3 tbsps of Belle-Mer (beer)
  • 2 cups of celeriac
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