Beef tartare with walnuts, garlic, parsley and Parmesan shavings

Preparation time: 15 mins

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.