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

1 shallot

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

Tartare de bœuf aux noix, ail, persil et copeaux de parmesan


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.


Presentation suggestion:

Place the tartare on the plate using a pastry cutter, with a few walnuts and Parmesan shavings on the top.