Beef tartare with walnuts, garlic, parsley and Parmesan shavings
Preparation time: 15 mins
200 g fillet of beef
20 g walnuts
20 g sultanas
1 clove of garlic, crushed
5 branches of flat-leaved parsley, chopped
1 egg yolk
1 teaspoon of Dijon mustard
30 cl nut oil
A few shavings of Parmesan cheese
Le Saunier de Camargue ground salt
Cut the fillet of beef into small, even cubes with a sharp knife.
Roast the nuts in a frying pan for a few minutes. Roughly crush the nuts and set aside.
Using a whisk, beat the egg yolk together with the mustard and nut oil. Add the garlic, shallot and parsley, and stir.
In a large bowl, combine the pieces of beef with the nuts, sultanas and the nut oil sauce.
Season with a little Le Saunier de Camargue ground salt, pepper and Parmesan shavings.
Place the tartare on the plate using a pastry cutter, with a few walnuts and Parmesan shavings on the top.